NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1.5 cup cremini mushrooms

1 tbsp extra virgin olive oil

3 cloves garlic

1 tsp fresh thyme leaves

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 cup chopped kale

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

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

• 3

  Place the chicken thighs in the skillet and sear for 5-6 minutes per side until deeply browned and cooked through, then remove them from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté for 4-5 minutes until they release their moisture and turn golden.

• 5

  Add the minced garlic and fresh thyme leaves to the mushrooms, stirring constantly for 1 minute until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

• 7

  Add the chopped kale to the skillet and toss with the mushrooms for 2 minutes until wilted.

• 8

  Return the chicken thighs to the pan, nestling them into the mushroom and kale mixture, and simmer for 1-2 minutes to heat through before serving.