About
These crisp and golden chicken thighs are served on a bed of wilted collard greens and crispy bacon.
This makes for a great lunch or dinner served with cauliflower rice.
Ingredients
- 3 medium chicken thigh, skin eaten
- 3 slice – 6" long bacon
- 3 cup collard greens
- 2 teaspoon lemon peel or zest raw
- 2 tablespoon olive oil
- 1 clove garlic
- ¼ teaspoon salt, sea salt
- â…› teaspoon black pepper
Instructions
- Heat a tablespoon of olive oil in a large frying pan over a medium/high heat. Season the chicken thighs with a little salt and pepper and arrange skin side down in the hot pan. Cook until the skin is crisp and golden – about 10 minutes. Flip the thighs over and continue to fry until the chicken is completely cooked through – about 8-10 minutes. Remove with a slotted spoon, set aside and keep warm.
- Roughly dice the bacon and add to the pan, cooking until browned all over and just crisp.
- Mince the garlic and add to the pan along with the lemon zest, remaining olive oil and stir well to combine, cooking the garlic until tender.
- Roughly slice the collard greens and add them to the pan, tossing in the oil and seasonings until just wilted.
- Top the greens with the crispy chicken to serve.
Nutrition Facts
- Servings: 3
- Calories: 378.0kcal/1581.7kJ (per serving)
- Fat: 24.0g (per serving)
- Carbs: 11.5g (per serving)
- Protein: 31.1g (per serving)
