Chili Lime Chicken Drumsticks with Zucchini


  • 1 lime (juiced)

  • 1 orange (juiced)

  • 1 tablespoon avocado oil (plus extra for veggies)

  • 1/2 sweet onion (finely diced)

  • 1 teaspoon sea salt

  • 1 tablespoon chili powder

  • 1 teaspoon black pepper

  • 1 teaspoon cumin

  • 2 lbs chicken drumsticks (look for level 2-4 at Whole Foods)

  • 4 zucchini, sliced in half lengthwise

  • sea salt & black pepper (to taste)


  • Combine the lime juice, orange juice, olive oil, onion, sea salt, chili powder, black pepper and cumin in a bowl. Mix well.
  • Add drumsticks to a large ziplock baggie or glass container. Add in the marinade. Seal the bag and shake well. Place in the fridge to marinade up to 24 hours.
  • Slice your zucchinis in half lengthwise. Toss in a splash of olive oil and season with sea salt and black pepper to taste. Set aside.
  • Preheat oven to 350 degrees. 
  • Add drumsticks to a baking sheet and roast for 30 minutes or until the thermometer reads 165 degrees.
  • Add the zucchini to the baking sheet at the halfway point.
  • Serve over a bed of mixed greens and garnish with herbs like chopped cilantro if you like. Enjoy!
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