Garlic Parmesan Chicken Thighs with Beans and Cabbage
These Garlic Parmesan Chicken Thighs with Beans
Equipment
- 1 skillet
Ingredients
Yogurt sauce
- ½ cup greek yogurt
- 1-2 tablespoons water optional to thin the sauce, adjust to your thickness preference
- 1 teaspoon grated parmesan
- pinch salt adjust to your saltiness preference
- 2 teaspoons olive oil
- 1 clove garlic - pressed or grated
- juice from ½ lemon
Chicken
- ~1.2 lbs boneless, skinless chicken thighs 4 thighs total
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1-2 tablespoons avocado oil can use olive oil but avocado oil is better for searing
Beans and veggies
- 3 leeks - separated from green, halved and finely sliced
- 6 cups shredded cabbage from 1 small cabbage or ½ head of a large head of cabbage
- ½ teaspoon mustard
- pinch red pepper flakes
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 6 cloves garlic
- ⅓ cup finely chopped parsley
- ¼ cup grated parmesan
- 2 cans butter beans - DO NOT DRAIN* 13-15 oz size cans or boxes
Instructions
- Add all yogurt sauce ingredients to a bowl and mix together until combined. Set aside.
- Pat chicken thighs dry and coat each side in garlic powder, smoked paprika, onion powder, salt and pepper.
- Heat oil in a large skillet over medium high heat. Add chicken thighs skin side down and sear for 5-6 minutes, until browned. Flip and cook for another 5-6 minutes, until browned on the other side. I like to cook my thighs to 175-180 degrees. Chicken thighs taste better when cooked to a higher temp.Remove thighs from the pan, leaving in any leftover fat/oil and let rest while you cook the vegetables.
- Turn off heat and let pan cool for 3 minutes. Then turn heat to medium and add leeks. Cook for 5 minutes.Add cabbage, parmesan mustard, garlic, salt, pepper, thyme, rosemary, and parsley to the pan. Cook for 10-15 more minutes, tossing occasionally, until cabbage is broken down and everything is browned.Add beans and their liquid to the pan. Toss everything together and cook for 3 minutes, until everything is fragrant and flavorful.
- Slice chicken thighs.Divide out bean/veggie mixture. Top with chicken thigh and then drizzle over sauce.
Notes
*This should be ½ cup of liquid. If you forget to drain the beans you can also add broth.
Nutrition
Calories: 510kcalCarbohydrates: 53gProtein: 45gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 137mgSodium: 500mgPotassium: 1232mgFiber: 15gSugar: 7gVitamin A: 1988IUVitamin C: 55mgCalcium: 256mgIron: 8mg
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