NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

1 cup Kale

2 cup Fresh spinach

1 medium Heirloom tomato

2 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Season the chicken thighs on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat half of the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and cooked through.

• 4

  Remove chicken from the pan and set aside to rest on a plate.

• 5

  In the same skillet, add the remaining oil and minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Add the chopped kale and a splash of water to the skillet, covering with a lid for 2 minutes to soften the leaves.

• 7

  Stir in the fresh spinach and cook until just wilted, then toss the greens with lemon juice.

• 8

  Serve the chicken over the bed of braised greens and top with fresh heirloom tomato slices.