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Sesame Garlic Chicken Thighs w/ Shredded Kale Salad

By Rayzel | March 30, 2020 |
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Sesame Garlic Chicken Thighs w/ Shredded Kale Salad – FULL CAL

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Servings: 2 servings
Course: Main Meals
Calories: 522
Ingredients Method

Ingredients
  

  • 12 oz chicken thighs boneless, skinless
  • 3 cups shredded kale tightly packed
  • 1 large carrot shredded
  • 1/2 cup red cabbage shredded (or buy pre-shredded bag)
  • 1/2 red bell pepper thinly sliced
  • 1/2 cup edamame
  • 1/4 cup almonds sliced
  • 1 tbsp olive oil
  • 2 tbsp coconut aminos or gluten free soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 4 cloves garlic minced
  • 2 tbsp ginger grated
  • 1 orange juiced
  • 1 tsp Swerve
  • 1 tbsp sesame seeds divided

Method
 

  1. PREPARE the salad dressing/chicken marinade by combining the olive oil, soy sauce, rice vinegar, sesame oil, garlic, ginger, and orange juice in a blender and blend until emulsified. You should end up with about 1 cup, depending on how juicy the orange was.
  2. MEASURE out ½ cup of the dressing and place in a small bowl or mason jar. Add the Swerve and 1 tsp of sesame seeds and mix/shake until well combined.
  3. SALAD: Combine the shredded kale, carrot, red cabbage, bell pepper, edamame, and almonds in a large bowl. Drizzle the dressing over the top, toss until well coated, cover and refrigerate until ready to serve.
  4. CHICKEN: Place the chicken thighs in a large ziptop bag and add the remaining marinade and sesame seeds. Refrigerate for at least 30 minutes or up to several hours.
  5. PREHEAT the oven to 375°F and line a baking dish with aluminum foil. Place the chicken into the prepared baking dish and bake for 30 minutes, until the chicken reaches an internal temperature of 165°F. Alternatively, you can grill or sear the chicken on a well-greased, preheated grill or skillet for 8-10 minutes per side. (Again, check for an internal temperature of 165°F.) Remove the chicken from the oven/grill and serve with the kale salad.
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