Super Fast
Chicken Marbella
Kale Salad with Lemon Vinaigrette
Ingredients
- 1 lb bone-in chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp avocado oil
- 1 cup organic chicken broth
- ¼ cup white wine (or use chicken broth)
- 2 Tbsp raw honey
- 1 clove garlic, minced
- ½ cup pitted prunes
- ¼ cup green olives
- 2 Tbsp capers
- 1 tsp thyme leaves
Instructions
- Preheat oven to 400°F. Sprinkle chicken with salt and pepper.
- Cook in hot oil 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, and garlic 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
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp garlic salt
- ¼ tsp pepper
- 1 (5-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.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
