Chicken Kale Bake
2 cups Brown Rice or Quinoa
6 Chicken thighs trimmed and skin removed (or buy skinless)
4 cups water or stock
4 Garlic Cloves, chopped
1 small onion finely chopped
Salt and Pepper to taste
2 pats of butter
1 bunch Kale or spinach
Juice of 1/2 lemon or more to taste
Combine first seven ingredients in a dutch oven
Bake at 350 degrees for 1 hour
While the chicken and rice is in the oven finely chop the kale.
After the chiken and rice has been cooking for about an hour take the chicken out of the pot and reserve on a platter under tin foil
Mix the kale into the rice and add a little more hot water and replace in the oven for another 10 min.
Heap the rice on the center of a platter and place chicken on top.
Squeeze lemon juice over the top and serve.
As a college student this is one of my favorite week night meals because I get protein, carbs, and veg in one pot and the leftovers are fantastic. This is also a cheap meal.
Thursday, December 10, 2009 - 12:41am