Ingredients
- 4 boneless, skinless chicken thighs
- ½ teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons coconut oil
- 1 lemon juice
- 2 tablespoons capers
- Chopped fresh flat-leaf parsley, for garnish
- Lemon slices, for garnish
How to Make It
- Pat the chicken thighs with a paper towel to remove the excess moisture. Using a heavy skillet, pound the thighs to an even thickness of about ½ inch, then season both sides well with the salt and pepper.
- Heat the oil in a cast-iron skillet over medium-high heat. Sear the chicken thighs for 5 minutes per side, or until cooked through and no longer pink inside. Remove the pan from the heat. Place the chicken on a platter, leaving the drippings in the pan.
- Add the lemon juice and capers to the skillet and use a whisk to scrape up the brown bits from the bottom of the pan. Pour the sauce over the chicken on the platter and garnish with chopped parsley and lemon slices.
- Store extras in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat until warmed.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 220 kcal Calories from Fat: 153 kcal |
% Daily Value*
|
Total Fat 17 g 49% |
Trans Fat 0.0 g |
carbohydrates 1 g 1% |
Dietary Fiber 1 g 3% |
Protein 16 g 32% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |