In a Pinch Thursdays: Lemon Chicken & Kale Rice Bowls w/ Toasted Pine Nuts

Lemon Chicken & Kale Rice Bowls w/ Toasted Pine Nuts

Lemon Chicken & Kale Rice Bowls w/ Toasted Pine Nuts

Tis the week for all things kale!  Kale stuffed peppers and now chicken and kale rice.  I love this veggie…it’s slowly rising about my love for spinach.  This dish is super easy to throw together.  Whenever I’m in a pinch for dinner ideas, nine times out of ten I think: do I  have rice, do I have protein and do I have veggies?  If the answer is yes, I throw them all together and wahlah I’ve got dinner:)

Serves 4-5

2 c uncooked brown rice

4 1/4 c chicken broth

2 c chopped kale

2 Tbs olive oil

1 tsp minced garlic

1 pound chicken

Juice of 3 lemons

1/4 c toasted pine nuts (I know these are expensive…so you can omit if needed!  Simply place in pan over medium heat for about 3 minutes to toast.  Watch carefully and stir so they don’t burn!)

salt/pepper

Preheat oven to 350 degrees.  Grease baking pan.  Place chicken on pan, drizzle with olive oil and squeeze juice of 1 lemon over chicken.  Season chicken with salt and pepper.

photo 1-1Bake for 25 minutes or until cooked through.  Shred chicken – I do this in my standing mixer which makes it much easier!  Place rice and 2 1/4 c chicken broth in large glass bowl.  Cover with wrap and cook according to box instructions (mine was for 9 minutes).  Set aside.  In large pan, heat 2 Tbs olive oil over medium heat.  Add in garlic and kale.  Cook kale until wilted.

photo 3-1Add in rice, chicken, juice of 1 lemon and remaining chicken broth.  Let simmer for 5-10 minutes to blend flavors.  Serve in shallow pasta bowls and top with toasted pine nuts and lemon wedges.

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