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Next level chicken and kale salad with curry spiced yogurt dip

Oven roasted chicken thighs served with a sautéed kale salad and curry spiced yogurt dip

The flavour in this meal is sensational! It is low carb, high protein, high fat, highly nutritious and the perfect summer dish.
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Prep Time15 minutes
Cook Time35 minutes
Total Time40 minutes
CourseDinner, Lunch, Main Course, Salad
KeywordChicken, Kale, Salad
Servings 2
Calories 619kcal

Ingredients
 

Chicken thighs

  • 600 grams chicken thighs
  • 2 tsp smoked paprika
  • 2 tsp ground coriander
  • 2 tsp garlic granules
  • 2 tsp Italian herbs
  • 2 tsp sea salt
  • 1 tsp pepper
  • 1 tsp chilli flakes
  • 1 tbsp honey
  • 1 drizzle extra virgin olive oil
  • ½ lemon (juice only)

Curry spiced yogurt dip

  • ½ small cucumber
  • 2 spring onions
  • 3 garlic cloves
  • 1 tsp chilli flakes
  • 1 tsp honey
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tsp medium curry powder
  • 200 gram thick greek yogurt

Sautéed kale salad

  • 200 gram kale
  • 2 celery sticks (chopped)
  • ½ carrot (grated)
  • 2 spring onions
  • 2 tomatoes
  • 1 red chilli
  • 2 tsp garlic paste
  • 1 pinch salt and pepper

Instructions
 

Oven roasted chicken thighs

  • Pre heat the oven to fan 200
  • Place the chicken thighs in an oven proof roasting dish.
  • Add the smoked paprika, ground coriander, garlic granules, Italian herbs, salt, pepper, chilli flakes, honey, extra virgin olive oil and lemon juice. Mix well until the chicken is evenly coated.
  • Whack in the oven for 30-35 minutes until the chicken is nicely charred and cooked through.

Curry spiced yogurt dip

  • Slice the cucumber and spring onion before simply all the ingredients to a food processor. Blitz until it has reach your desired consistency. It might be a little bit thin but once you've placed it in the fridge for half an hour, it will thicken up.

Sautéed kale salad

  • Wash and remove the thick stalks from the kale. Grate the carrot, chop the chilli, spring onions, celery and tomatoes before setting aside.
  • Add the kale to a large pan and sauté for 2-3 minutes with the garlic paste, salt and pepper until wilted down.
  • Once wilted, remove from the heat and add the grated carrot, celery, spring onions, red chilli, and tomatoes. Mix well.

Enjoy and serve

  • Once everything is ready, serve the chicken on top of the kale salad and top with that lovely curry spiced yogurt dip.

Notes

The curry spiced yogurt dip can be stored in the fridge for up to 3 days. 
This meal is really high in protein and very nutritious. If you wish to add more carbs, then I would recommend serving with either rice, pasta, crispy potatoes or quinoa on the side. 

Nutrition

Serving: 1 Serving | Calories: 619kcal | Carbohydrates: 38g | Protein: 70g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 288mg | Sodium: 2765mg | Potassium: 1845mg | Fiber: 11g | Sugar: 20g | Vitamin A: 15412IU | Vitamin C: 135mg | Calcium: 455mg | Iron: 7mg
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