Creamy Lemon Chicken and Rice

I use milk instead of coconut milk if I can't find it in the store!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F.

Step 2

Chop onion, kale, parsley, and mince the garlic cloves. Set aside.

Step 3

Rinse white rice under cold water until water runs clear. Set aside.

Step 4

Over medium heat, drizzle oil in a large skillet. Season chicken with salt, pepper, paprika, and Italian seasoning. Add to skillet. Cook chicken until crisp on both sides, about 5-7 minutes each side. Set aside on plate.

Step 5

In the same skillet, add chopped onion and saute for 5 minutes. Add in minced garlic. Cook until translucent.

Step 6

Add in rice and let toast for a few minutes, stirring frequently.

Step 7

In the skillet, add in juice of one lemon, chicken broth, and milk. Stir to combine.

Step 8

Add in chopped kale and let it wilt down. Add up to 1 ½ cups of water as needed to wilt down the kale and cover all of the rice. Return chicken to skillet.

Step 9

Transfer skillet to oven. Bake for 15-20 minutes until the rice is fully cooked and chicken is 165°F.

Step 10

Serve immediately or store in airtight containers in the fridge for up to 4 days.

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