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Pan-Fried Chicken Thighs with Thai-Inspired Kale, Carrot & Peanut Salad.

  • 2 medium
    carrots
  • 2 lb
    chicken thighs, boneless skinless
  • 1 small bunch
    green onions (scallions)
  • 1 bunch
    kale
  • 1
    lime
  •  
    black pepper
  •  
    crushed red pepper
  •  
    honey
  •  
    natural peanut butter
  •  
    salt
  •  
    sesame seeds
  •  
    soy sauce
  •  
    toasted sesame oil
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    1 bunch kale
    1 small bunch green onions (scallions)
    2 carrots
    1 lime
  • 2
    Preheat a skillet over medium-high heat.
  • 3
    While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    2 lb chicken thighs, boneless skinless
    1 tsp salt
    ½ tsp black pepper
  • 4
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    2 tbsp virgin coconut oil
  • 5
    Carefully place the chicken thighs in the skillet; sear on both sides until golden brown, 2 to 3 minutes per side. Then, reduce the heat to medium and continue to cook until they are cooked through, 3 to 5 minutes total. Once done, transfer to a plate and cover with foil to keep warm.
  • 6
    Cut out and discard the kale stems; halve the leaves lengthwise, then chop crosswise into ¼-inch-thick strips. Transfer to a large salad bowl.
  • 7
    Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots. Add to the salad bowl.
  • 8
    Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Add to the salad bowl.
  • 9
    Juice the lime and transfer to a medium bowl.
  • 10
    To the lime juice, add peanut butter, water, soy sauce, honey, sesame oil, and crushed red pepper; whisk together.
    4 tbsp natural peanut butter
    2 tbsp warm water
    2 tbsp soy sauce
    2 tsp honey
    1 tsp toasted sesame oil
    ⅛ tsp crushed red pepper
  • 11
    Pour the dressing over the salad and toss to coat.
  • 12
    To serve, divide the chicken thighs and salad between plates; sprinkle the salad with sesame seeds. Enjoy!
    1 tsp sesame seeds