Ingredients
Ingredient Checklist
¼ cup olive oil
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon Dijon mustard
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
12 ounces skinless, boneless chicken thighs
Cooking spray
6 cups baby kale
2 medium carrots, peeled and thinly sliced diagonally
2 celery stalks, thinly sliced
1 apple, halved and cut into 1/4-in.-thick slices
¼ cup sliced almonds, toasted
Directions
Step 1
Combine oil, rind, juice, thyme, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, stirring with a whisk. Place 2 tablespoons juice mixture in a large ziplock plastic bag; reserve remaining juice mixture. Add chicken to bag; seal bag. Let stand at room temperature 10 minutes, turning bag occasionally.
Step 2
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade. Pat chicken dry. Sprinkle chicken with remaining 1/4 teaspoon salt. Add chicken to pan; cook 5 minutes on each side or until done. Place chicken on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
Step 3
Combine kale, carrots, celery, and apple in large bowl. Add remaining juice mixture; toss to coat. Divide kale mixture evenly among 4 plates; top evenly with chicken. Sprinkle with almonds and remaining 1/4 teaspoon pepper.
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