| Course | Main Dish |
|---|---|
| Cuisines | American |
| Cooking Methods | Baking, Chopping, Roasting, Sautéing, Searing |
| Diets | Dairy Free, Egg Free, Gluten Free, Keto, Low Carb, Paleo, Whole 30 |
| Main categories | Comfort, Everyday Food, Training Athlete |
| Main Ingredient | Poultry, Vegetables |
| Recipe Author | Jen Stone |
| Special Occasions | Thanksgiving |
Kale and Lemon Chicken
Serves: 10
Serving Size: 5 oz
Healthy kale, chicken thighs and bright lemon flavor combine to make a wonderful and fresh dish.Based on Palero running momma food blog
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Can Opener, Cutting board, Grater, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top StoveIngredients
- 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
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.
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
Kale and Lemon Chicken
$40.00 cooking fee
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