Grilled Lemon Chicken with Kale

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • sea salt and freshly ground black pepper to taste
  • 1 clove garlic minced
  • 1 large lemon zest and juice
  • 2 teaspoons ground sage
  • 2 pounds boneless skinless chicken thighs
  • 4 cups kale chopped or use baby kale
  • 1 cup artichoke hearts chopped
  • 2 tablespoons full fat coconut milk
  • 2 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1 small shallot minced
  • 2 teaspoons honey


  • Preheat outdoor grill or grill pan.
  • In a large bowl, toss the first 6 ingredients (oil through chicken) and place on grill, (or use a grill basket to prevent the chicken from falling thru). Grill for about 5 to 7 minutes per side, or until cooked through. Remove from the grill and set aside.
  • In a large bowl, add the kale and chopped artichoke hearts.
  • In a medium bowl, whisk together the remaining ingredients and pour over salad. Toss and serve with chicken.
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