Skillet Lemon Chicken & Potatoes with Kale

• 份量: 4 servings
• 總時間: 50 minutes

食材

3 tablespoons extra-virgin olive oil, divided

1 pound boneless, skinless chicken thighs, trimmed

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

1 pound baby Yukon Gold potatoes, halved lengthwise

½ cup low-sodium chicken broth

1 large lemon, sliced and seeds removed

4 cloves garlic, minced

1 tablespoon chopped fresh tarragon

6 cups baby kale

步驟

Preheat oven to 400°F.

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle trimmed chicken thighs with ½ teaspoon each salt and pepper. Cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.

Add the remaining 2 tablespoons oil, halved potatoes and the remaining ½ teaspoon each salt and pepper to the pan. Reduce heat to medium and cook the potatoes, cut-side down, until browned, about 10 minutes. Stir in ¾ cup broth, lemon slices, minced garlic and 1 tablespoon tarragon; bring to a boil over medium heat. Return the chicken to the pan.

Transfer the pan to the oven. Roast until the chicken is cooked through (165°F) and the potatoes are tender, about 15 minutes. Transfer the chicken to a clean plate and add 6 cups kale to the lemon mixture in the skillet (use caution; the handle will be hot). Cook, stirring, over medium heat until the kale has wilted, 2 to 3 minutes. Nestle the chicken back into the pan. Garnish with tarragon, if desired.

營養

• 卡路里: 404 kcal
• 總脂肪: 20 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 15 g
• 反式脂肪: 0 g
• 膽固醇: 138 mg
• 鈉: 761 mg
• 總碳水化合物: 29 g
• 膳食纖維: 5 g
• 總糖: 3 g
• 蛋白質: 33 g