Paleo Chicken Thigh Steak Collard Green Wraps
Saturday, November 16, 2019
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Paleo Chicken Thigh Steak Collard Green Wraps: oven baked boneless chicken thigh steak infused with roasted garlic clove flavor. Serve it alone or turn it into wraps for a delicious low carb chicken collard green wrap !
The ultimate roasted chicken steak recipe – Paleo Chicken Thigh Steak Collard Green Wraps
This Paleo chicken thigh steak collard green wraps is simply too good to pass on. The first time I tried it I realized I had to share it with our meal prep challenge group asap.
The chicken thigh steaks are perfect for meal prep and to feed a large crowd of hungry boys. As a matter of fact, I selected this very same recipe for my dinner party a few weeks ago to feed 8 adults plus one small baby – all done in advance !
Paleo Chicken Thigh Steak
Oven baked boneless chicken thigh steak infused with roasted garlic clove flavor. Serve it alone or turn it into wraps for a delicious low carb chicken collard green wrap ! For collard green wrap recipe, please see this recipe below.
Course: Main Course
Cuisine: American, Asian American
Servings: 4 people
Calories: 467 kcal
Ingredients
4 Chicken thighs skin on, boneless best (about 2 lbs. total)
Coarse sea salt and black pepper to taste
Half of one whole head of garlic halve/slice in half
Lemon wedges/chopped parsley or scallions
Chicken marinade:
3-4 large garlic cloves grated or crushed
1 tbsp ginger grated
1 tbsp toasted sesame oil
3 tbsp Coconut aminos
Instructions
Prepare chicken: Use a small knife to carefully and slowly to remove the bones. Make shallow crisscross cuts over the meat side of the chicken (not skin) to break tendons. Be careful not to over slice the chicken pieces; flavor absorbs quickly and it cooks evenly.
Season and marinate: Season both sides with coarse sea salt and black pepper. Combine ingredients under “chicken marinade”. Pour the marinade over chicken thigh and use your hands to massage the sauce in evenly. Best marinate overnight or set aside in the fridge for at least 30 mins.
Bake: preheat oven to 420F/ 220 C. Prepare a lined sheet pan with baking rack. Lightly spray/brush oil over the rack. Place chicken thigh steak (skin side up) with half of one whole head of garlic sliced in half. Drizzle a little olive oil over garlic halves. Bake for 20 mins or until the skin is in light golden brown and the meat is completely cooked through. Then turn the oven to high broil for 3 mins to give the skin a nice golden color. If use skinless, turn high boil for 1-2 mins.
Serve: Sprinkle scallions or chopped parsley and serve immediately with lemon wedges.
Recipe Notes
If use boneless chicken thighs, the prep time will be shorter however, most of the stores sell boneless chicken thighs without the skin. If you have time, I encourage you to try removing the leg bones and bake with the skin on. It'll be even more tasty.
To make ahead the chicken thigh steaks, complete steps 1 and 2. Lay the chicken thighs flat in large ziplock bags with marinade. Seal, lay flat and store in the freezer. You can double bag them in case of leaking. Defrost a night before baking.
Nutrition Facts
Paleo Chicken Thigh Steak
Amount Per Serving (214 g)
Calories 467 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Cholesterol 189mg 63%
Sodium 601mg 25%
Potassium 291mg 8%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 33g 66%
Vitamin A 3%
Vitamin C 5%
Calcium 2%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Paleo Collard Green Wraps (with chicken thigh steak)
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Oven baked boneless chicken thigh steak infused with roasted garlic clove flavor. Serve it alone or turn it into wraps for a delicious low carb chicken collard green wrap ! See the recipe above for baked chicken thigh steak !
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 41 kcal
Author: ChihYu
Ingredients
1 large bunch collard greens the larger leaves the better, about 12 leaves
1 cup purple cabbage shredded
1 cup carrots julienned
1 cup cucumber julienned
Coarse sea salt and lemon wedges
Instructions
Collard greens: Cut of stem. Use a small knife to trim the back of the stem to as flat as possible without breaking the leave so it will be easier to bend and fold. Blench them in hot water for a few seconds until pliable and soak in ice water to stop cooking. Pat dry with paper towel and set aside.
Assemble: Take 2 collard green leaves “end to end” and overlap about little over halfway. Place sliced chicken thigh steak, carrots, cucumber, and purple cabbage at the center of the leaves. Season with a bit salt and lemon juice. Bring the bottom side up away from you and fold left and right sides to the center and then roll. Slice in half before serving.
Nutrition Facts
Paleo Collard Green Wraps (with chicken thigh steak)
Amount Per Serving (164 g)
Calories 41
% Daily Value*
Sodium 40mg 2%
Potassium 355mg 10%
Total Carbohydrates 9g 3%
Dietary Fiber 4g 16%
Sugars 3g
Protein 3g 6%
Vitamin A 184.4%
Vitamin C 61%
Calcium 18.5%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.
Get Full Recipe Paleo Chicken Thigh Steak Collard Green Wraps
The ultimate roasted chicken steak recipe – Paleo Chicken Thigh Steak Collard Green Wraps
This Paleo chicken thigh steak collard green wraps is simply too good to pass on. The first time I tried it I realized I had to share it with our meal prep challenge group asap.
The chicken thigh steaks are perfect for meal prep and to feed a large crowd of hungry boys. As a matter of fact, I selected this very same recipe for my dinner party a few weeks ago to feed 8 adults plus one small baby – all done in advance !
Paleo Chicken Thigh Steak
Oven baked boneless chicken thigh steak infused with roasted garlic clove flavor. Serve it alone or turn it into wraps for a delicious low carb chicken collard green wrap ! For collard green wrap recipe, please see this recipe below.
Course: Main Course
Cuisine: American, Asian American
Servings: 4 people
Calories: 467 kcal
Ingredients
4 Chicken thighs skin on, boneless best (about 2 lbs. total)
Coarse sea salt and black pepper to taste
Half of one whole head of garlic halve/slice in half
Lemon wedges/chopped parsley or scallions
Chicken marinade:
3-4 large garlic cloves grated or crushed
1 tbsp ginger grated
1 tbsp toasted sesame oil
3 tbsp Coconut aminos
Instructions
Prepare chicken: Use a small knife to carefully and slowly to remove the bones. Make shallow crisscross cuts over the meat side of the chicken (not skin) to break tendons. Be careful not to over slice the chicken pieces; flavor absorbs quickly and it cooks evenly.
Season and marinate: Season both sides with coarse sea salt and black pepper. Combine ingredients under “chicken marinade”. Pour the marinade over chicken thigh and use your hands to massage the sauce in evenly. Best marinate overnight or set aside in the fridge for at least 30 mins.
Bake: preheat oven to 420F/ 220 C. Prepare a lined sheet pan with baking rack. Lightly spray/brush oil over the rack. Place chicken thigh steak (skin side up) with half of one whole head of garlic sliced in half. Drizzle a little olive oil over garlic halves. Bake for 20 mins or until the skin is in light golden brown and the meat is completely cooked through. Then turn the oven to high broil for 3 mins to give the skin a nice golden color. If use skinless, turn high boil for 1-2 mins.
Serve: Sprinkle scallions or chopped parsley and serve immediately with lemon wedges.
Recipe Notes
If use boneless chicken thighs, the prep time will be shorter however, most of the stores sell boneless chicken thighs without the skin. If you have time, I encourage you to try removing the leg bones and bake with the skin on. It'll be even more tasty.
To make ahead the chicken thigh steaks, complete steps 1 and 2. Lay the chicken thighs flat in large ziplock bags with marinade. Seal, lay flat and store in the freezer. You can double bag them in case of leaking. Defrost a night before baking.
Nutrition Facts
Paleo Chicken Thigh Steak
Amount Per Serving (214 g)
Calories 467 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Cholesterol 189mg 63%
Sodium 601mg 25%
Potassium 291mg 8%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 33g 66%
Vitamin A 3%
Vitamin C 5%
Calcium 2%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Paleo Collard Green Wraps (with chicken thigh steak)
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Oven baked boneless chicken thigh steak infused with roasted garlic clove flavor. Serve it alone or turn it into wraps for a delicious low carb chicken collard green wrap ! See the recipe above for baked chicken thigh steak !
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 41 kcal
Author: ChihYu
Ingredients
1 large bunch collard greens the larger leaves the better, about 12 leaves
1 cup purple cabbage shredded
1 cup carrots julienned
1 cup cucumber julienned
Coarse sea salt and lemon wedges
Instructions
Collard greens: Cut of stem. Use a small knife to trim the back of the stem to as flat as possible without breaking the leave so it will be easier to bend and fold. Blench them in hot water for a few seconds until pliable and soak in ice water to stop cooking. Pat dry with paper towel and set aside.
Assemble: Take 2 collard green leaves “end to end” and overlap about little over halfway. Place sliced chicken thigh steak, carrots, cucumber, and purple cabbage at the center of the leaves. Season with a bit salt and lemon juice. Bring the bottom side up away from you and fold left and right sides to the center and then roll. Slice in half before serving.
Nutrition Facts
Paleo Collard Green Wraps (with chicken thigh steak)
Amount Per Serving (164 g)
Calories 41
% Daily Value*
Sodium 40mg 2%
Potassium 355mg 10%
Total Carbohydrates 9g 3%
Dietary Fiber 4g 16%
Sugars 3g
Protein 3g 6%
Vitamin A 184.4%
Vitamin C 61%
Calcium 18.5%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.
Get Full Recipe Paleo Chicken Thigh Steak Collard Green Wraps