Lemon Chicken Thighs with Kale & Cauliflower

Name: Lemon Chicken Thighs with Kale & Cauliflower
Cuisine: American
Ingredients: 1 package of boneless, skinless chicken thighs (can use bone in); 3 tablespoons olive oil; 3 cloves of garlic, chopped; 2 teaspoons dried oregano, divided; ¼ teaspoon of both pink Himalayan salt and pepper; 1 white onion, chopped; 2 cups of cauliflower, riced (can purchase riced) or just chopped rough; 1 ½ cups chicken or bone broth; 1 lemon zested and juiced; Big bunch of kale, stem removed

3 steps

Week 1

Updated at: Thu, 17 Aug 2023 12:59:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories460.7 kcal (23%)

Total Fat22.5 g (32%)

Carbs10.9 g (4%)

Sugars3.5 g (4%)

Protein53.5 g (107%)

Sodium772.4 mg (39%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 packageboneless skinless chicken thighs

can use bone in

3 tablespoonsolive oil

3garlic

cloves, chopped

2 teaspoonsdried oregano

divided

¼ teaspoonpink himalayan salt

¼ teaspoonpepper

1white onion

chopped

2 cupscauliflower

riced, can purchase riced, or just chopped rough

1 ½ cupschicken broth

Instructions

Step 1

Preheat the oven to 350 degrees. In a large bowl, whisk together 1 tablespoon of oil, garlic, 1 teaspoon oregano, salt and pepper. Add chicken and coat. Set aside for 15 minutes.

Step 2

In a heavy skillet, heat the remaining 2 tablespoons of oil. Add chicken and sear for 4 to 5 minutes, or until golden on the bottom; flip and cook 4 to 5 minutes more. Transfer to a plate.

Step 3

To the same pan, add onion and sauté for 1 minute. Add cauliflower and remaining 1 teaspoon oregano and sauté 30 seconds. Add broth and lemon juice; bring to a simmer. Cover and bake in the preheated oven for 35 minutes. Remove the lid and stir in kale and lemon zest and cook for an additional 5 minutes. Serve with lemon wedges.