Name: Steam-Roasted Chicken Thighs with Mint-Orange Sauce and Fresh Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 3 Oranges (juiced, divided); 1/4 cup Olive Oil; 2 cloves Garlic; 1 teaspoon Ground Cumin; 1 teaspoon Ground Coriander; 1 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; 8 Chicken Thighs; 1 Avocado; 1/2 cup Fresh Mint Leaves; 3/4 cup Plain Yogurt; 3 tablespoons Olive Oil; 1/2 teaspoon Salt; 1 teaspoon Ground Black Pepper; 3 tablespoons Orange Juice (from 1 Orange); 1 cup Arugula; 2 cups Romaine Lettuce; 1 cup Red Leaf Lettuce; 1/3 cup Walnuts; 1 Orange (segmented); 2 tablespoons Olive Oil; Salt to taste; Ground Black Pepper to taste

Introduction

This Steam Roast Chicken with Mint Sauce and Green Salad is a fresh and flavorful dish perfect for a light yet satisfying meal. The tender, steam-roasted chicken pairs beautifully with a creamy avocado mint sauce and a crisp mixed green salad with walnuts and orange segments. It’s an elegant combination that’s surprisingly easy to prepare.

A white bowl holds a fresh salad arranged in layers, starting with a base of mixed green and purple leafy lettuce, scattered with orange slices and walnut pieces. On top sits a sliced, cooked chicken breast with a light golden-brown surface. A creamy, pale green sauce is drizzled evenly across the chicken slices from one side to the other. Next to the bowl on a white marbled surface is a small white bowl filled with the same sauce. The photo is taken with natural light that softly highlights the fresh colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Oranges

1/4 cup Olive Oil

2 cloves Garlic

1 teaspoon Ground Cumin

1 teaspoon Ground Coriander

1 teaspoon Salt

1/2 teaspoon Ground Black Pepper

8 Chicken Thighs

1 Avocado

1/2 cup Fresh Mint Leaves

1/2 teaspoon Salt

1 teaspoon Ground Black Pepper

3/4 cup Plain Yogurt

3 tablespoons Olive Oil

1 Orange (for sauce and salad)

1 cup Arugula

2 cups Romaine Lettuce

1 cup Red Leaf Lettuce

Salt, to taste

Ground Black Pepper, to taste

2 tablespoons Olive Oil (for salad)

1/3 cup Walnuts

Instructions

Step 1: In a bowl, combine the juice of 3 oranges (about 1 cup), 1/4 cup olive oil, minced garlic cloves, ground cumin, ground coriander, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.

Step 2: Preheat your Electrolux Wall Oven to Steam Roast mode at 375°F (190°C). Place the marinated chicken thighs on a parchment-lined baking sheet.

Step 3: Pour 3 cups of water into the bottom of the oven to generate steam. Roast the chicken for 15-20 minutes until cooked through and tender.

Step 4: While the chicken roasts, prepare the mint sauce. Cut the avocado, remove the pit, and scoop out the flesh.

Step 5: In a blender or food processor, combine the avocado, plain yogurt, 3 tablespoons orange juice (from one orange), fresh mint leaves, 1/2 teaspoon salt, 1 teaspoon black pepper, and 3 tablespoons olive oil. Blend until smooth. Set aside.

Step 6: Assemble the salad by combining arugula, romaine lettuce, red leaf lettuce, walnuts, and orange segments from one orange. Season with salt and pepper to taste, drizzle with 2 tablespoons olive oil, and toss gently to combine.

Step 7: Serve the steam-roasted chicken alongside the mint sauce and fresh green salad for a balanced, vibrant dish.

Tips & Variations

For extra flavor, marinate the chicken overnight if time allows.

If you don’t have a steam roast oven, you can bake the chicken covered at 375°F while placing a bowl of hot water in the oven to create steam.

Replace walnuts with toasted almonds or pecans for a different nutty crunch.

Add a pinch of chili flakes to the sauce for a mild heat kick.

Storage

Store leftover chicken, sauce, and salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a covered dish in the oven or microwave to avoid drying out. The avocado mint sauce is best used fresh but can be kept refrigerated for up to 24 hours; stir well before serving.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may cook faster and dry out more easily. Adjust roasting time accordingly and monitor closely to maintain tenderness.

How can I make the mint sauce dairy-free?

Simply substitute the plain yogurt with a dairy-free alternative such as coconut yogurt or a cashew-based yogurt to keep the sauce creamy and fresh.