Paleo Chicken Thigh Steak Collard Green Wraps
by 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 !
Do this…it will be more tasty
I used a small knife to remove the chicken thigh bones to create a more even and flat thigh steak. They will bake more evenly in the oven and the flavor will come through more strongly.
If you feel that removing chicken thigh bones is too much hassle, my next recommendation would be using boneless chicken thighs without the skin. I think most of the grocery stores have this option available.
Bake them with halved whole head garlic clove for an infused garlicky good flavor !!
[clickToTweet tweet=”Best baked chicken thigh steak ever ! Paleo, Whole30, and Keto low carb chicken thigh steak!” quote=”I Heart Umami Chicken Thigh Steak Collard Green Wraps. I’m loving it !” theme=”style2″]My mouth is watering just thinking about this …
Once they are cool to touch, slice them into bite sized pieces and drizzle with lemon juice for an awesome savory and slightly citrusy bite. Believe me, these chicken thigh steaks will be gone faster than you think !
P.s. Pro tip: mash the baked garlic cloves with little salt and olive oil. It’s SO GOOD when you smear that roasted garlic butter over chicken. Hmm…YUM !
Back to school (or office) or always on the go?
Here I rolled them into collard green Wraps for those of you who are always on the go. It’s simply a wonderful way to add more veggies to your diet.
They look like cute (and much healthier) burritos, don’t they ? :))
So this weekend, be sure to make this too good to pass on Paleo Chicken Thigh Steak Collard Green Wraps and hit the PIN BUTTON to save it to as many boards as you like. You’ll be hooked after one bite !
Paleo Chicken Thigh Steak
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.
Notes
Nutrition
Paleo Collard Green Wraps (with chicken thigh steak)
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.
What an amazing and simple recipe! I served the chicken with a side of green beans and roasted potatoes. Thank you so much for sharing an awesome recipe. Going through my first round of whole30 and your recipes have been saving me and keeping me going!
I’m so happy to hear that. Thanks for sharing Jasleen !
These look amazing! Totally making this for dinner this week. YUM!!!
I don’t have chicken often but I’m becoming more of a fan of chicken thighs as a choice rather than the breast. Thanks for a tasty and delicious recipe to try out!
Your videos and gifs are just mouthwatering! My kids would be all over these wraps for sure!
These are amazing! I’ve never made collard wraps before but now that I’ve seen how you make them, I’m going to have to give these a try. The are so pretty and sound delicious!
I love everything about this post… the recipe, the video and your photography are ace!!
This is another yummy, beautiful recipe! That sizzling meat 🙂
These look really scrumptious, and I would definitely need to make 2x the recipe to have these for lunches!
The Gifs and videos are amazing! The cooking chicken made me drool! I need to find some collard greens!
I was super pumped up about this recipe since I saw it on your Instagram story! Those sizzling, crispy chicken thighs look absolutely incredible.
The flavor of the chicken is soooooo delicious! The collard wraps are a hit & so easy for grab and go lunch. I’ve got some chicken breast and part of a pork butt I’m going to prep the same way to have some yummy proteins on hand. And I used the garlic to make a roasted garlic mayo. Yum!
Thanks so much Amy !! Love that garlic mayo take ! What an awesome idea !
Ok… you are making me hungry! I love collard greens – never thought of making it a wrap before!
I have never actually used collard greens as a wrap, can you believe it? I’ve seen plenty of recipes that use them, just never tried it. But I think this one might be the one that does it for me. Looks so delicious!
This looks amazing! Chicken thighs are my favorite, especially with the skin on. Can’t wait to try this!
Thank you so much for that video tutorial on rolling the collards! I’ve never done it before and I feel confident to try it on my own after watching that a couple times!
You are so very welcome Renee !
ChihYu this sounds so good. Maybe I missed it but what do you do with the half head of roasted garlic ?
Hi David ! Half of the whole garlic is placed on the baking sheet pan and baked with the chicken thighs together. It infuses the chicken and once they are both out of the oven. Mash the garlic with some salt and olive oil and smear it over the chicken if you like. It’s SO GOOD ! Oh, please drizzle a little olive oil over the garlic halve otherwise it will get dry baked in the oven ! Let me know how it goes !!
I just made this over on Sunday for my weekly meals. My recipe is almost identical. I add in a splash of Red Boat fish sauce and red pepper flakes. Since it’s summer, I throw this on the grill. My husband can’t get enough of this, I have to double the batch and call dibs on left overs if I ever want any 😉
That’s so wonderful to hear Sherry ! Yes these chicken thigh steaks are so good. They are a crowd-pleaser for sure !