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:)
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!)
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.
Bake 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.
Add 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.