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    Phase 3 Dinner: Sesame Garlic Chicken Thighs w/ Shredded Kale Salad - Week 6 P3tolife | 429 cal | 34g protein | 25g fat | 16g net carbs - Low Cal

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    Sesame Garlic Chicken Thighs w/ Shredded Kale Salad - Low Cal

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    Meal Plan Category: Week 6
    Course: Poultry
    Recipe: Main Meals
    Servings: 2 servings
    Calorie: 429kcal
    Net Carb: 16g


    • 12 oz chicken thighs boneless, skinless
    • 3 cups shredded kale tightly packed
    • 1 large carrots shredded
    • 1/2 cup red cabbage shredded (or buy pre-shredded bag)
    • 1/2 red bell pepper thinly sliced
    • ¼ cup edamame
    • 1 tbsp almonds sliced
    • 1 tbsp olive oil
    • 2 tbsp coconut aminos or gluten free soy sauce
    • 2 tbsp rice vinegar
    • 2 tbsp sesame oil
    • 4 cloves garlic minced
    • 2 tbsp ginger grated
    • 1 orange juiced
    • 1 tsp Swerve
    • 1 tsp sesame seeds divided


    • PREPARE the salad dressing/chicken marinade by combining the olive oil, soy sauce, rice vinegar, sesame oil, garlic, ginger, and orange juice in a blender and blend until emulsified. You should end up with about 1 cup, depending on how juicy the orange was.
    • MEASURE out ½ cup of the dressing and place in a small bowl or mason jar. Add the Swerve and 1 tsp of sesame seeds and mix/shake until well combined.
    • SALAD: Combine the shredded kale, carrot, red cabbage, bell pepper, edamame, and almonds in a large bowl. Drizzle the dressing over the top, toss until well coated, cover and refrigerate until ready to serve.
    • CHICKEN: Place the chicken thighs in a large ziptop bag and add the remaining marinade and sesame seeds. Refrigerate for at least 30 minutes or up to several hours.
    • PREHEAT the oven to 375°F and line a baking dish with aluminum foil. Place the chicken into the prepared baking dish and bake for 30 minutes, until the chicken reaches an internal temperature of 165°F. Alternatively, you can grill or sear the chicken on a well-greased, preheated grill or skillet for 8-10 minutes per side. (Again, check for an internal temperature of 165°F.) Remove the chicken from the oven/grill and serve with the kale salad.


    Yields: 2 servings


    Calories: 429kcal | Carbohydrates: 20g | Protein: 34g | Fat: 25g | Fiber: 4g | Net Carbs: 16g