Your Feedback is Appreciated

Baked Chicken Thighs with Sautéed Kale and Olive Oil

average rating is 3 out of 5, based on 150 votes

Pair the Baked Chicken Thighs with Sautéed Kale and Olive Oil with a side of cauliflower rice or quinoa for a well-rounded, low-carb meal. The sautéed kale provides an abundance of vitamins and minerals, while the baked chicken thighs deliver the necessary protein for your Soza Weight Loss journey.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Sautéed Kale Low-Carb Recipes High-Protein Diet Diabetic-Friendly Meals Soza Weight Loss Baked Chicken Thighs Nutrient-Rich Weight Loss Journey Balanced Nutrition Flavorful Ingredients

Ingredients

**For the Baked Chicken Thighs:**

- 4 bone-in, skinless chicken thighs

- 1 tablespoon olive oil

- 1 teaspoon paprika

- 1/2 teaspoon garlic powder

- Salt and pepper to taste

**For the Sautéed Kale:**

- 4 cups chopped kale leaves, stems removed

- 2 cloves garlic, minced

- 1 tablespoon olive oil

- Juice of 1 lemon

- Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).

2. In a bowl, mix olive oil, paprika, garlic powder, salt, and pepper. Coat the chicken thighs with the mixture.

3. Place the chicken thighs on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.

4. While the chicken is baking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

5. Add the chopped kale to the skillet. Sauté for 3-4 minutes until the kale is wilted and tender.

6. Drizzle the lemon juice over the sautéed kale and season with salt and pepper. Toss to combine.

7. Once the chicken thighs are done, serve them alongside the sautéed kale.