Skillet Lemon Chicken & Potatoes with Kale
Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, salsa-sour cream mixture and lettuce and/or red onion. Serve with the avocado salad and lime wedges
- 3 Tbsp extra-virgin olive oil
- 1 lb bonless, skinless chicken thighs (trimmed)
- 1/2 tsp salt (divided)
- 1/2 tsp ground pepper (divided)
- 1 lb baby Yukon Gold potatoes (halved lengthwise)
- 1/2 c low sodium chicken broth
- 1 ea large lemon (sliced & seeds removed)
- 4 ea garlic cloves (minced)
- 1 Tbsp fresh tarragon (chopped)
- 6 c baby Kale
Preheat oven to 400 degrees F.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat.
Sprinkle chicken with 1/4 teaspoon each salt and pepper. Cook, turning once, until browned on both sides, about 5 minutes total.
Transfer to a plate.
Add the remaining 2 tablespoons oil, potatoes and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook the potatoes, cut-side down, until browned, about 3 minutes.
Stir in broth, lemon, garlic and tarragon.
Return the chicken to the pan.
Transfer the pan to the oven. Roast until the chicken is cooked through and the potatoes are tender, about 15 minutes.
Stir kale into the mixture and roast until it has wilted, 3 to 4 minutes.