Kale and Lemon Chicken » Foodom
Kale and Chicken Thighs
(3 customer reviews)

Kale and Lemon Chicken

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(3 customer reviews)
$43.33 Cooking Fee
Serving Size: 5 oz
Recipe by:
Jen Stone
Healthy kale, chicken thighs and bright lemon flavor combine to make a wonderful and fresh dish.
Based on Palero running momma food blog
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving
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3 reviews for Kale and Lemon Chicken

  1. Michelle Schwartz

    Michelle Schwartz (verified owner) –

    Excellent

  2. Michelle Schwartz

    Michelle Schwartz (verified owner) –

    Excellent

Only logged in customers who have purchased this product may leave a review.

 

Cook Tools and Details

Print Recipe

Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Preheat oven to 425 degrees. Season chicken with salt, pepper, paprika, and oregano.
  • Heat a large and oven proof skillet over medium high heat. Add oil or ghee
  • Add chicken skin side down, Searing both sides until golden brown. Set aside on a plate. Lower heat to medium low.
  • Add garlic and cook until fragrant. Stirring often. Stir in broth, coconut milk, nutritional yeast, lemon juice, and zest. Bring to a boil, reduce heat, and cooking, stirring for 3-5 minutes.
  • Add kale and coat with sauce. Stir just to wilt kale. Place chicken back in skillet, nestling it in pan.
  • Place skillet in oven and cook 18-20 minutes or until chicken reaches 165 degrees F.
  • Garnish with lemon zest and lemon wedges.

Cook Times

Active Prep5
Hands-On Cook5
Hands-Off Cook30
Total Time40 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 10 bone-in skin-on chicken thigh
  • 2 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 ¼ teaspoon dried oregano
  • 1 ¼ teaspoon paprika
  • 4 tablespoon avocado oil or ghee
  • 4 clove garlic minced
  • 1 ¼ cup chicken broth
  • 7 ounce canned coconut milk full fat or coconut cream
  • 2 ½ tablespoon nutritional yeast optional for flavor
  • 1 tablespoon lemon zest for 10 servings, use one lemon
  • 2 ½ tablespoon lemon juice
  • 5 cup kale chopped
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground sage
  • 1 tablespoon lemon zest Additional lemons and lemon zest for garnish

Cooking Tools Required

Can Opener, Cutting board, Grater, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove
Reheating/Serving Instructions

To reheat, place In a baking pan and cover with foil. Reheat 10-15 minutes or until chicken reaches 165 degrees F.

Nutrition

Calories: 435kcal | Carbohydrates: 6g | Protein: 27g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 142mg | Sodium: 700mg | Potassium: 581mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3601IU | Vitamin C: 46mg | Calcium: 71mg | Iron: 2mg

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  • Start with the main dish, then add the sides.
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  • You'll only pay for the total time it takes to prepare everything.