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Honey Glazed Chicken and Southwestern Kale Salad

Jenn | Peas and Crayons
  • 30 minutes
  • Serves 2 to 4

INGREDIENTS

4

Chicken thighs, skin-on bone-in

1/2 cup

Black beans

1/4 cup

Carrot

1 clove

Garlic

2/3

bunch Kale

1/2 cup

Sweet corn, kernels

1 tbsp

Chili sauce, sweet

2 tbsp

Honey

1 tbsp

Soy sauce, reduced sodium GF

1

Salt and pepper

1/2 tsp

Olive oil, extra virgin

2 tbsp

Rice vinegar

1/4 cup

Crispy tortilla

1/4-1/2 cup toasted pecan halves and pieces