Popular Conditions & Diets
Ingredients
13
Time
50m
Serves
4
Recipe by Megan Horsley
Ingredients
13
Time
50m
Serves
4
1 Tbsp
Avocado Oil
1 small
Yellow Onion
diced
3 large
Garlic Cloves
minced
1/4 cup
Sundried Tomato
chopped
3/4 lb
Boneless Skinless Chicken Thighs
One Pot
High Protein
Gluten-Free
3/4 cup
Brown Basmati Rice
3 cups
Chicken Stock
1 cup
Full Fat Coconut Milk
1 tsp
Saffron
threads (optional)
1 Tbsp
Fresh Thyme
2 Tbsp
Lemon Juice
2 cups
Kale
destemmed and chopped
2 Tbsp
Fresh Parsley
finely chopped
1
SAUTÉE: the onion, garlic and sun-dried tomatoes with the avocado oil in a large braiser or large skillet until translucent and fragrant. Add the chicken thighs and brown slightly on both sides.
2
ADD: the brown rice, chicken stock, coconut milk, saffron, thyme, salt and pepper to the skillet. Stir well and bring to a simmer. Cover and cook until the rice is tender, about 40 minutes.
3
SHRED: the chicken thighs into a few pieces gently using two forks. Add the lemon juice and kale, mixing well. Re-cover to allow the kale to wilt. Garnish with parsley before serving. Adjust salt and pepper to taste.
4
Substitutions: Vegetarian? Use chickpeas instead of chicken thighs. No kale? Use another dark leafy green like spinach or Swiss chard.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
