Directions
- 1Preheat oven to 375 degrees and drizzle olive oil on a large skillet over medium heat.
- 2Pat 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.
- 3Sauté chopped onion for 5 minutes in the same pan, then add minced garlic.
- 4Add rice and toast for a few minutes, stirring frequently.
- 5Add lemon juice, chicken broth, and coconut milk; mix to combine.
- 6Add chopped kale and let it wilt down; add water as needed to cover the rice.
- 7Add chicken thighs on top and bake for 15-20 minutes, or until rice is cooked and chicken reaches 165 degrees internal temp.
- 8Serve immediately, or store in airtight containers in the fridge for up to 4 days.
Ingredients
- 2 tbsp olive or avocado oil
- 1 lb boneless chicken thighs
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tsp smoked paprika
- 2 tsp italian seasoning
- 0.25 yellow onion, chopped
- 3 garlic cloves, minced
- 1 cup white rice
- 1 lemon, juiced
- 1 cup chicken broth
- 0.5 15oz can full-fat coconut milk
- 2 cups chopped kale
- 1.5 cups water
- 0.33 cup fresh chopped parsley
Equipment
large skilletoven
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