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Prepare the chicken thighs by tossing them with the olive oil, lemon zest and juice, herbs de provence, salt, and pepper.
Prepare the salad by combining the drained and rinsed white beans, chopped kale, chopped radicchio, minced red onion, and shaved parmesan.
Make the high protein caesar dressing by whisking together the greek yogurt, olive oil, worcestershire sauce, dijon mustard, minced garlic, anchovies (optional), lemon zest and juice, salt and pepper. Thin with water as needed.
Dress the salad with the desired amount of dressing, adding more salt and pepper to taste.
Bake the chicken thighs at 400°F until cooked through, about 25-30 minutes.
Serve the chicken thighs over the salad.
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