Honey Lemon Chicken With Warm Kale Salad
A nutritious, delicious Monday night meal
It won the seal of approval from my picky boyfriend, too!
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.
Easily my favorite meal of the past week!
How do I go about making this, anyway?
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
- Sear chicken thighs in a non-stick pan and transfer to cutting board.
- 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.
- Slice chicken into strips and add to the sauce. Stir to coat and allow it to soak in while you prep vegetables.
- Roughly chop the kale, slice the celery and carrots into 1/4 inch pieces, large dice the onion, and slice the peppers width-wise.
- 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).
- 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).
- 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.
- 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.
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© 2018 Meri Parker