Low Carb Chicken Thighs with Kale, Lemon and Capers

This super easy one pan recipe from my 8 Week Lean and Clean Program is one of my favourites – it’s perfect for busy week nights when you need something quick and simple, but that still feels hearty and nourishing.

We love to use skinless, boneless chicken thighs as a budget friendly option for easy week night dinners, and Butcher Box is our top choice for humanely raised, pasture raised chicken.

Chicken Thighs With Kale, Lemon and Capers

Makes 4 servings

  • 8 boneless, skinless chicken thighs
  • 1 bunch kale, roughly chopped
  • 1 tablespoon coconut oil
  • 1 teaspoon Himalayan salt
  • 1 teaspoon black pepper
  • Juice and zest of 1 lemon
  • 1 lemon, cut into wedges
  • ½ cup chicken bone broth
  • 2 tablespoons capers
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh thyme, with more to garnish

Preheat the oven to 385F.

Melt the coconut oil, and add the salt, pepper, thyme, lemon juice and lemon zest.

Place the chicken thighs in a cast iron skillet, and pour over the coconut oil and seasonings.

Add the kale and lemon wedges, pour over the bone broth, and add the capers.

Bake in the oven for 25-30 minutes or until the chicken is cooked.

Garnish with a little more fresh thyme and black pepper.



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