Lemon-y Kale Chicken

Ingredients:
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
Method:
Preheat oven to 220°C
Season the chicken all over with sea salt and pepper, paprika, oregano
Heat a large oven-proof skillet over medium-high heat and add the butter
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
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
Add garlic and cook, stirring frequently for about 1 minute
Stir in the broth, coconut milk, nutritional yeast, lemon juice and zest
Bring the mixture to a boil, then reduce heat, and continue cooking, stirring occasionally, for 3-5 minutes
Add the kale and coat with sauce, stirring to wilt
Nestle the chicken back into the skillet over the kale
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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