Crispy Garlic-Herb Chicken Thighs with Toasted Walnut Kale

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Garlic-Herb Chicken Thighs with Toasted Walnut Kale

YOUR SOLIN GENERATED RECIPE

Crispy Garlic-Herb Chicken Thighs with Toasted Walnut Kale

Savor tender, crispy chicken thighs infused with garlic and a medley of fresh herbs, paired with nutrient-packed kale tossed with toasted walnuts. This dish delivers a harmonious blend of textures—from the crunchy, aromatic kale to the juicy, flavorful chicken, ensuring every bite is a delight.

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NUTRITION

408kcal
Protein
33.7g
Fat
27.2g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

170g Boneless Skinless Chicken Thigh

1 cup Kale

1 tbsp Walnuts

1 tsp Olive Oil (for kale)

1 tsp Olive Oil (for chicken marinade)

1 Garlic Clove

1 tbsp Fresh Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine olive oil (for marinade), minced garlic, lemon juice, thyme, oregano, salt, and pepper. Mix well.

  • 3

    Pat the chicken thigh dry and coat it evenly with the marinade. Let it sit for 10 minutes to absorb flavors.

  • 4

    Place the chicken on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, or until the internal temperature reaches 165°F and the edges become crispy.

  • 5

    While the chicken bakes, heat a non-stick skillet over medium heat with the remaining olive oil. Add the kale and toast for about 3-4 minutes until slightly crispy, then stir in the walnuts and toast for another 1-2 minutes. Season lightly with salt and pepper.

  • 6

    Plate the baked chicken thigh alongside the toasted walnut kale, and serve immediately.

Crispy Garlic-Herb Chicken Thighs with Toasted Walnut Kale

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Garlic-Herb Chicken Thighs with Toasted Walnut Kale

YOUR SOLIN GENERATED RECIPE

Crispy Garlic-Herb Chicken Thighs with Toasted Walnut Kale

Savor tender, crispy chicken thighs infused with garlic and a medley of fresh herbs, paired with nutrient-packed kale tossed with toasted walnuts. This dish delivers a harmonious blend of textures—from the crunchy, aromatic kale to the juicy, flavorful chicken, ensuring every bite is a delight.

NUTRITION

408kcal
Protein
33.7g
Fat
27.2g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

170g Boneless Skinless Chicken Thigh

1 cup Kale

1 tbsp Walnuts

1 tsp Olive Oil (for kale)

1 tsp Olive Oil (for chicken marinade)

1 Garlic Clove

1 tbsp Fresh Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine olive oil (for marinade), minced garlic, lemon juice, thyme, oregano, salt, and pepper. Mix well.

  • 3

    Pat the chicken thigh dry and coat it evenly with the marinade. Let it sit for 10 minutes to absorb flavors.

  • 4

    Place the chicken on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, or until the internal temperature reaches 165°F and the edges become crispy.

  • 5

    While the chicken bakes, heat a non-stick skillet over medium heat with the remaining olive oil. Add the kale and toast for about 3-4 minutes until slightly crispy, then stir in the walnuts and toast for another 1-2 minutes. Season lightly with salt and pepper.

  • 6

    Plate the baked chicken thigh alongside the toasted walnut kale, and serve immediately.