One-Pot Lemony Chicken Thighs with Kale
This is a delicious recipe to enjoy in the cooler weather. Cooking with bone-in chicken thighs means you’re getting more collagen, minerals, and amino acids that support skin and gut health. Lemon and kale have vitamin C that supports your body's ability to make collagen as well as your ability to absorb the iron found in kale, beans, and chicken. This is a super comforting and nourishing recipe that makes great leftovers.
1 ½ pounds bone-in, chicken thighs
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons avocado oil
1 yellow onion, finely diced
1 carrot, roughly chopped
1 teaspoon dried oregano
1 teaspoon garlic powder
1 cup chicken or vegetable broth
Zest and juice of 1 lemon
1 15-oz can of cannellini beans, drained
4 cups of chopped kale (1 small bunch)
Season the chicken with paprika, salt, and pepper
Heat a dutch oven or large pot with a lid over medium-high heat.
Once hot, add about 2 teaspoons of avocado oil, or just enough to coat the bottom of the pan.
Without overcrowding (you may have to do one at a time), brown the chicken thighs, about 2 minutes per side, and set aside on a plate.
Lower the heat to medium, and add the onion and carrot. Cook for several minutes until softened.
Stir in the spices and cook for about 2 more minutes. Add the broth, lemon zest, and lemon juice.
Return the chicken to the pot skin side down and increase the heat to bring the mixture to a boil.
Once boiling, reduce to a simmer and cover. Cook for 15 minutes.
Flip the chicken so it’s skin side up, stirring to make sure nothing is sticking to the bottom of the pan. Cover for another 15 minutes.
Stir in the cannellini beans. Cover and cook for 10 more minutes.
Add the chopped kale and cover until wilted, about 5 minutes, or to your preference.
Check to make sure the chicken is cooked through by cutting into one of the thighs or by using a meat thermometer. Makes about 4 servings. Enjoy!
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