11 reviews for Kale and Lemon Chicken
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Kale and Lemon Chicken
$0.00 Cooking Fee
Serving Size: 5 oz
FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
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
Ingredients
Ingredients
- 10 piece bone-in skin-on chicken thigh or drumstick or chicken breast or a mix
- 1 1/2 teaspoon Kosher salt
- 1 teaspoon freshly 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 low sodium chicken stock
- 7 ounce canned full-fat 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 fresh 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 StoveReheating/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: 440kcal | Carbohydrates: 5g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3590IU | Vitamin C: 35mg | Calcium: 111mg | Iron: 2mg
Get the most out of your order
You can get some side dishes for free.
- Start with the main dish, then add the sides.
- You'll see the magic pricing at work.
- The prices will change as you add more dishes to your cart.
- You'll only pay for the total time it takes to prepare everything.
Michelle Schwartz (verified owner) –
Excellent
Michelle Schwartz (verified owner) –
Excellent
Michelle Schwartz (verified owner) –
MICHELLE JANZEN (verified owner) –
Kwiri Yang (verified owner) –
Caeli Holcombe (verified owner) –
Great use of kale in a new and different way to pair with the flavorful chicken. Loved the coconut touch too!
Esther Crawford (verified owner) –
Debra Gass (verified owner) –
Great dish. Good flavors.
Ashima Duggal (verified owner) –
Giselle Roohparvar (verified owner) –