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Lemon-y Kale Chicken


  • 8 bone-in, skin-on chicken thighs

  • 1 teaspoon sea salt

  • ½ teaspoon pepper

  • 1 teaspoon oregano

  • 1 teaspoon paprika

  • 3 tablespoons butter

  • 3 cloves garlic, minced

  • 1 cup chicken broth

  • 2/3 cup coconut cream

  • 2 tablespoons nutritional yeast

  • Grated zest of 1 lemon

  • 2 tablespoons fresh lemon juice

  • 4 cups kale chopped


  1. Preheat oven to 220°C

  2. Season the chicken all over with sea salt and pepper, paprika, oregano

  3. Heat a large oven-proof skillet over medium-high heat and add the butter

  4. Add the chicken, skin-side down, and sear both sides until golden brown, about 3-4 minutes per side, then set aside on a plate

  5. Lower heat to medium-low. You can remove some of the excess fat if you’d like, but make sure to leave a little in there

  6. Add garlic and cook, stirring frequently for about 1 minute

  7. Stir in the broth, coconut milk, nutritional yeast, lemon juice and zest

  8. Bring the mixture to a boil, then reduce heat, and continue cooking, stirring occasionally, for 3-5 minutes

  9. Add the kale and coat with sauce, stirring to wilt

  10. Nestle the chicken back into the skillet over the kale

  11. Place the skillet in oven and roast until chicken is completely cooked through, about 18-20 minutes

If you don’t have an oven-proof skillet, you can always do the stove-top cooking in a pan, then just transfer the ingredients to an oven-proof baking dish for the final few steps!

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