Lemony Chicken Thighs and Rice Bake

35 mins
Serves 1
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Directions

  1. 1Preheat oven to 375 degrees and drizzle olive oil on a large skillet over medium heat.
  2. 2Preheat oven to 375 degrees and drizzle olive oil on a large skillet over medium heat.
  3. 3Preheat oven to 375 degrees and drizzle olive oil on a large skillet over medium heat.
  4. 4Pat chicken thighs dry and season with salt, pepper, paprika, and Italian seasoning. Cook chicken until crispy, about 5-7 minutes per side, then set aside.
  5. 5Pat chicken thighs dry and season with salt, pepper, paprika, and Italian seasoning. Cook chicken until crispy, about 5-7 minutes per side, then set aside.
  6. 6Pat chicken thighs dry and season with salt, pepper, paprika, and Italian seasoning. Cook chicken until crispy, about 5-7 minutes per side, then set aside.
  7. 7Sauté chopped onion for 5 minutes in the same pan, then add minced garlic.
  8. 8Sauté chopped onion for 5 minutes in the same pan, then add minced garlic.
  9. 9Sauté chopped onion for 5 minutes in the same pan, then add minced garlic.
  10. 10Add rice and toast for a few minutes, stirring frequently.
  11. 11Add rice and toast for a few minutes, stirring frequently.
  12. 12Add rice and toast for a few minutes, stirring frequently.
  13. 13Add lemon juice, chicken broth, and coconut milk; mix to combine.
  14. 14Add lemon juice, chicken broth, and coconut milk; mix to combine.
  15. 15Add lemon juice, chicken broth, and coconut milk; mix to combine.
  16. 16Add chopped kale and let it wilt down; add water as needed to cover the rice.
  17. 17Add chopped kale and let it wilt down; add water as needed to cover the rice.
  18. 18Add chopped kale and let it wilt down; add water as needed to cover the rice.
  19. 19Add chicken thighs on top and bake for 15-20 minutes, or until rice is cooked and chicken reaches 165 degrees internal temp.
  20. 20Add chicken thighs on top and bake for 15-20 minutes, or until rice is cooked and chicken reaches 165 degrees internal temp.
  21. 21Add chicken thighs on top and bake for 15-20 minutes, or until rice is cooked and chicken reaches 165 degrees internal temp.
  22. 22Serve immediately, or store in airtight containers in the fridge for up to 4 days.
  23. 23Serve immediately, or store in airtight containers in the fridge for up to 4 days.
  24. 24Serve immediately, or store in airtight containers in the fridge for up to 4 days.

Ingredients

  • 2 tbsp olive or avocado oil
  • 2 tbsp olive or avocado oil
  • 2 tbsp olive or avocado oil
  • 1 lb boneless chicken thighs
  • 1 lb boneless chicken thighs
  • 1 lb boneless chicken thighs
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp italian seasoning
  • 2 tsp italian seasoning
  • 2 tsp italian seasoning
  • 0.25 yellow onion, chopped
  • 0.25 yellow onion, chopped
  • 0.25 yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 1 cup white rice
  • 1 cup white rice
  • 1 cup white rice
  • 1 lemon, juiced
  • 1 lemon, juiced
  • 1 lemon, juiced
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 0.5 15oz can full-fat coconut milk
  • 0.5 15oz can full-fat coconut milk
  • 0.5 15oz can full-fat coconut milk
  • 2 cups chopped kale
  • 2 cups chopped kale
  • 2 cups chopped kale
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • 0.33 cup fresh chopped parsley
  • 0.33 cup fresh chopped parsley
  • 0.33 cup fresh chopped parsley

Equipment

large skilletoven