Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
29
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
0.25yellow onion
chopped
3garlic cloves
minced
1 cupwhite rice
1lemon juiced
1 cupchicken broth
0.5 x 15 ozcan full-fat coconut milk
2 cupskale
chopped
water
as needed
⅓ cupparsley
fresh chopped
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.
