Recipe of the Month - One-Pot Lemony Chicken Thighs with Kale
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.
Ingredients
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)
Instructions
-
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!
To learn more about Alyssa and her work, please visit Live Free and Thrive Nutrition.
