Chicken Kale Bake
By: Megan Sailor
Published: Thursday, December 10, 2009 - 12:41am

Ingredients




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

Preparation

1 Combine first seven ingredients in a dutch oven 2 Bake at 350 degrees for 1 hour 3 While the chicken and rice is in the oven finely chop the kale. 4 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 5 Mix the kale into the rice and add a little more hot water and replace in the oven for another 10 min. 6 Heap the rice on the center of a platter and place chicken on top. 7 Squeeze lemon juice over the top and serve.

About


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.