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Kale and Chicken Thighs
Rated 5 out of 5 based on 3 customer ratings
(4 customer reviews)

Kale and Lemon Chicken

Add to my favorites
Rated 5 out of 5 based on 3 customer ratings
(3 customer reviews)
$43.33 Cooking Fee
Serving Size: 5 oz
Diets: Brain Food, Dairy Free, Egg Free, Gluten Free, Keto, Lower Carb, Paleo, Postpartum, Whole 30
Recipe adapted from:
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
  • Food Prep
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  • Storing
  • Clean Up
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  • Ingredients
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3 reviews for Kale and Lemon Chicken

  1. Michelle Schwartz
    Rated 5 out of 5 based on 3 customer ratings

    Michelle Schwartz (verified owner) –

    Excellent

  2. Michelle Schwartz
    Rated 5 out of 5 based on 3 customer ratings

    Michelle Schwartz (verified owner) –

    Excellent

  3. Kwiri Yang
    Rated 5 out of 5 based on 3 customer ratings

    Kwiri Yang (verified owner) –

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

 

Cook Tools and Details

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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
Passive0
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 dry oregano
  • 1 ¼ teaspoon paprika
  • 4 tablespoon avocado oil or ghee
  • 4 clove garlic minced
  • 1 ¼ cup chicken stock
  • 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 dry 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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