Lemony Chicken Rice Bake

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.