Lemony Chicken Thighs & Rice Bake

A delicious and easy one-pot meal featuring lemony chicken thighs, creamy rice, and nutritious kale.

Cook time: 45 minutes

Servings: 4

Ingredients

• 4 pieces chicken thighs seasoned with salt and pepper
• 2 tablespoons olive oil
• 0 salt to taste
• 0 black pepper to taste
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 cup white rice
• 0 salt to taste
• 0 black pepper to taste
• 1 cup chicken broth preferably bone broth
• 1 medium lemon juiced
• 2 cups kale chopped
• 1 cup coconut milk for creaminess

Instructions

1. Season the chicken thighs with salt and pepper. In a large oven-proof pan, heat some olive oil over medium-high heat. Brown the chicken thighs on both sides until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
2. In the same pan, add the chopped onion and minced garlic. Saute until the onion is translucent and fragrant, about 5 minutes.
3. Add the rice to the pan and toast it in the mixture, stirring frequently, for about 2 minutes. Season with additional salt and pepper.
4. Pour in the chicken broth and bring to a boil. Once boiling, reduce to a simmer and add the juice of one lemon and the chopped kale leaves. Stir well to combine.
5. Add the coconut milk and stir to combine. Place the browned chicken thighs back on top of the rice mixture.
6. Transfer the pan to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the rice is fully cooked and the chicken thighs are tender.
7. Remove from the oven and allow to cool slightly before serving. Serve hot and enjoy your delicious, creamy, lemony rice and flavorful chicken thighs!