Pan-Seared Chicken Thighs with Kale & Radish
Nutritional Information
Juicy chicken thighs seared with garlic, served atop quickly sautéed kale and thin-sliced radishes — whole-food ingredients and minimal oil make this a keto-friendly, satisfying meal.
This recipe is originally for 1 servings. How many are you cooking for today?
- 8 ozs bone-in skin-on chicken thighs (trimmed)
- 2 cups kale, stems removed and roughly chopped
- 4 smalls radishes, thinly sliced
- 1 clove garlic, minced
- 1/2 teaspoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
Season chicken thighs with freshly ground pepper. In a skillet over medium heat, sear chicken skin-side down until golden, 6–8 minutes, then flip and cook 6–8 minutes until internal temperature reaches 165°F (74°C). Remove and rest.
Using the same pan, add 1/2 tsp olive oil and sauté garlic briefly, add kale and a splash of water, cook 3–4 minutes until wilted. Toss in sliced radishes and lemon juice; warm through 1 minute.
Plate kale and radish bed and top with rested chicken thighs. Spoon any pan juices over the dish.
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