Chicken Kale Bake
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.
Tools
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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.
Yield:
6.0 servings
Added:
Thursday, December 10, 2009 - 12:41am
