Super Fast
Chicken Marbella
Kale Salad with Lemon Vinaigrette
Ingredients
- 2 lb bone-in chicken thighs
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp avocado oil
- 1¾ cups organic chicken broth
- ½ cup dry white wine (or use chicken broth)
- ¼ cup raw honey
- 2 cloves garlic, minced
- 2 Tbsp arrowroot
- 1 cup pitted prunes
- ½ cup green olives
- ¼ cup capers
- 2 tsp thyme leaves
Instructions
- Preheat oven to 400°F. Sprinkle chicken with salt and pepper.
- Cook, in 2 batches, in 1 Tbsp hot oil per batch in a large cast-iron or ovenproof skillet over medium-high heat 2 to 3 minutes per side or until browned. Remove from skillet.
- Whisk together broth, wine, honey, garlic, and arrowroot in a bowl. Return chicken to skillet; add broth mixture, prunes, olives, and capers. Bring to a boil. Stir in thyme. Cover with lid or foil, and cook 30 to 35 minutes or until chicken is done.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp garlic salt
- ½ tsp pepper
- 1 (10-oz) pkg baby kale-spinach mix
Side Dish Instructions
- Combine oil, lemon juice, zest, garlic salt, and pepper in a bowl. Add kale, and toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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