Pan-Fried Chicken Thighs with Thai-Inspired Kale, Carrot & Peanut Salad

[Sincerely-Food-Chef]

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