How to Make Honey Lemon Chicken With Warm Kale Salad

Updated on February 11, 2020
sodamnbroke profile image

I love preparing tasty recipes and sharing them with others.


Honey Lemon Chicken With a Warm Kale Salad

I'll be honest, I was a little meh about this recipe when I came up with it last week, mainly because I came up with the steak & spiced caramel recipe the same day. Come on, who doesn't like caramel anyway? So I held off on making this recipe until tonight, and man oh man, was I missing out!

I did make a couple tweaks to my original recipe, with the addition of a tablespoon of butter, carrots, and half a yellow onion, but everything ended up melding together so well that I'll post what actually got made tonight.

A Nutritious, Delicious Monday Night Meal

It won the seal of approval from my picky boyfriend, too!



In order to make this, you will need:

  • 2 chicken thighs
  • 1 large lemon
  • 3 tbsp honey
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 large kale leaf
  • 2 celery stalks
  • 5 sweet mini peppers
  • 2 carrots
  • 1/2 yellow onion
  • 1 tsp minced garlic
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 1/2 tsp apple cider vinegar


  1. Sear chicken thighs in a non-stick pan and transfer to cutting board.
  2. In a bowl, add the honey, juice of half a lemon, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to combine.
  3. Slice chicken into strips and add to the sauce. Stir to coat and allow it to soak in while you prep vegetables.
  4. Roughly chop the kale, slice the celery and carrots into 1/4 inch pieces, large dice the onion, and slice the peppers width-wise.
  5. Heat 1 tbsp butter in a small pan on high until butter melts, then reduce heat to low and add vegetables. Toss to coat, cover and let simmer until cooked (10-12 minutes).
  6. Heat 1 tbsp vegetable oil on medium in the pan used to sear the chicken. Add the chicken and sauce to heated oil and stir frequently until fully cooked (8-10 minutes).
  7. In a blender, combine juice and pulp of 1/2 a lemon, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper, 1 tsp minced garlic, and a capful of apple cider vinegar (about 1/2 tsp). Blend until smooth and add to vegetables. Cover pan again and toss to coat.
  8. Plate the chicken, reserving sauce in pan. Add vegetables to sauce and stir, then plate vegetables. Plate and serve.

This recipe yields 2 servings.

For added thriftiness, be sure to save your vegetable peelings for stock! Peelings can be stored in the freezer for up to 6 months in a sealed freezer bag.

© 2018 Teresa Delain


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    • sodamnbroke profile imageAUTHOR

      Teresa Delain 

      2 years ago from NC

      Hi Rochelle!

      Thank you for catching that I left out the carrots! I've gone back and added that part in :)

      I use the sweet bell peppers that come packaged in the produce section. They have the shape of the spicier peppers, but the taste and appearance of bell peppers.


    • Rochelle Frank profile image

      Rochelle Frank 

      2 years ago from California Gold Country

      Carrots are nor on your ingredient list.

    • Rochelle Frank profile image

      Rochelle Frank 

      2 years ago from California Gold Country

      This looks beautiful, and delicious. Can you elaborate on "sweet mini peppers"? Are you talking pickled or fresh ,like bell pepper?


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