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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 502 calories
  • 40 min
  • 4 servings

Ingredients

  • 2 medium carrots
  • 2 lb chicken thighs, boneless skinless
  • 1 small bunch green onions (scallions)
  • 1 bunch kale
  • 1 lime
  • black pepper
  • crushed red pepper
  • honey
  • natural peanut butter
  • salt
  • sesame seeds
  • soy sauce
  • toasted sesame oil
  • virgin coconut oil

Instructions

  1. Wash and dry the fresh produce.
    • 1 bunch kale
    • 1 small bunch green onions (scallions)
    • 2 carrots
    • 1 lime
  2. Preheat a skillet over medium-high heat.
  3. While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    • 2 lb chicken thighs, boneless skinless
    • 1 tsp salt
    • ½ tsp black pepper
  4. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    • 2 tbsp virgin coconut oil
  5. Carefully place the chicken thighs in the skillet; sear on both sides until golden brown, 2 to 3 minutes per side. Then, reduce the heat to medium and continue to cook until they are cooked through, 3 to 5 minutes total. Once done, transfer to a plate and cover with foil to keep warm.
  6. Cut out and discard the kale stems; halve the leaves lengthwise, then chop crosswise into ¼-inch-thick strips. Transfer to a large salad bowl.
  7. Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots. Add to the salad bowl.
  8. Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Add to the salad bowl.
  9. Juice the lime and transfer to a medium bowl.
  10. To the lime juice, add peanut butter, water, soy sauce, honey, sesame oil, and crushed red pepper; whisk together.
    • 4 tbsp natural peanut butter
    • 2 tbsp warm water
    • 2 tbsp soy sauce
    • 2 tsp honey
    • 1 tsp toasted sesame oil
    • ⅛ tsp crushed red pepper
  11. Pour the dressing over the salad and toss to coat.
  12. To serve, divide the chicken thighs and salad between plates; sprinkle the salad with sesame seeds. Enjoy!
    • 1 tsp sesame seeds

Nutrition per Serving

Calories
502
Fat
26g
Net Carbs
13g
Protein
51g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater
  • measuring spoons
  • mixing bowls
  • stainless steel or cast iron skillet
  • tongs
  • vegetable peeler
  • whisk or fork