1 lb chicken thighs, boneless and skinless
2 cups baby kale
1/2 Tbsp Avocado or canola oil
1/4 tsp garlic powder
To taste salt and black pepper
Slider buns as needed
1. Combine chicken thighs in large mixing bowl with 1 Tbsp Pastamore Lemongrass with White Balsamic Vinegar, oil, garlic powder, salt, and pepper. Mix well.
2. Heat grill to medium-high heat. Once hot, place the chicken thighs on the grill. Cook until an internal temperature of 165° F has been reached turning once during the cooking process.
3. Plate bottom bun and top with baby kale. Add the cooked chicken thigh (trimmed to fit the bun if needed) and top with a drizzle of Pastamore Lemongrass with White Balsamic Vinegar. Add the top of the bun and serve.
We pride ourselves on providing some of the best locally-sourced gourmet foods and ingredients available. Join the Pastmore tribe and follow us on Facebook, Twitter and Pinterest.