Lemony Chicken and Rice Bake

Name: Lemony Chicken and Rice Bake
Cuisine: American, Latin American
Ingredients: 2 tbsp olive or avocado oil; 1 lb boneless chicken thighs; 1 + 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp smoked paprika; 2 tsp italian seasoning; 1/4 yellow onion, chopped; 3 garlic cloves, minced; 1 cup of white rice; 1 lemon, juiced; 1 cup chicken broth; 1/2 of 15oz can full-fat coconut milk; 2 cups chopped kale; up to 1 + 1/2 cups water, as needed; 1/3 cup fresh chopped parsley

6 steps

Updated at: Tue, 15 Aug 2023 21:09:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories621.2 kcal (31%)

Total Fat38.3 g (55%)

Carbs44.6 g (17%)

Sugars1.9 g (2%)

Protein25.4 g (51%)

Sodium1211.8 mg (61%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

or avocado

1 lbboneless chicken thighs

1 ½ tspsalt

½ tspblack pepper

2 tspsmoked paprika

2 tspitalian seasoning

1 cupwhite rice

1 cupchicken broth

0.5 x 15 ozcan full-fat coconut milk

2 cupskale

⅓ cupparsley

Instructions

Step 1

preheat oven to 375 degrees and drizzle the olive oil on a large skillet over medium heat on the stovetop.

Step 2

pat the chicken thighs dry with a paper towel, then season all over with the salt, black pepper, smoked paprika, and italian seasoning. transfer the chicken to the pan when the olive oil is heated.

Step 3

cook the chicken to crisp each side, about 5-7 minutes on each side depending on thickness, then set aside on a plate. in the same pan, add the chopped onion and sauté for 5 minutes, then add the minced garlic.

Step 4

when the onion and garlic are translucent, pour in the rice and let it toast for a few minutes, stirring frequently. add in the lemon juice, chicken broth, and coconut milk and mix to combine.

Step 5

add in all of the chopped kale and let it wilt down. add up to 1 + 1/2 cups of water as needed to wilt down the kale and make sure all of the rice is covered in liquid. transfer to the oven and bake for 15-20 minutes, until the rice is fully cooked and the chicken has an internal temp of 165 degrees.

Step 6

serve immediately or store the chicken and rice in airtight containers in the fridge for up to 4 days.