One-Pot Chicken& Penne with Fresh Salad

Place the chicken thighs in a bowl, drizzle with 1/4 cup olive oil, and season with 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, and 1/2 tsp black pepper; toss until evenly coated.

Heat a large, heavy‑bottomed pot over medium heat and add the coated chicken pieces.

Sear the chicken for 3‑4 minutes per side, or until a golden brown crust forms.

Add the sliced onion to the pot, stirring to coat it in the rendered fat, and let it soften for 2‑3 minutes.

While the chicken browns, whisk together the 4 cups chicken broth and 1/2 cup tomato paste in a separate bowl until smooth.

Stir the uncooked penne pasta directly into the pot with the chicken and onions.

Pour the tomato‑broth mixture over the pasta, give everything a gentle stir, then increase the heat to bring the liquid to a boil.

Cover the pot, reduce the heat to a low simmer, and cook for about 10 minutes, stirring occasionally, until the penne is al dente and the chicken reaches an internal temperature of 165°F (165°F).

While the main dish finishes cooking, prepare the side salad: chop the cucumbers, cherry tomatoes, shallot, and avocado.

Place the chopped vegetables in a mixing bowl, drizzle with olive oil to taste, add fresh lemon and lime juice to taste, and season with salt and black pepper to taste.

Toss the salad gently to combine, preserving the avocado chunks.

When the penne and chicken are done, remove the pot from heat and let it rest, covered, for 2 minutes to allow the sauce to thicken.

Serve the one‑pot chicken and penne on plates, spooning extra sauce over each portion, and accompany with a generous helping of the fresh cucumber‑tomato‑avocado salad.