Popular Conditions & Diets
Ingredients
14
Time
30m
Serves
4
Recipe by Fran Allen
Ingredients
14
Time
30m
Serves
4
1 Tbsp
Extra-Virgin Olive Oil
1 large
Leek
chopped
2
Carrots
diced
2 stalks
Celery
diced
3
Garlic Cloves
minced
Lunch
Dinner
30-Minute Meal
Gluten-Free
1
Bay Leaf
1 1/2 cups
Chicken
shredded
1/2 cup
Brown Rice
2 cups
Kale
shredded
1/4 tsp
Sea Salt
1/4 tsp
Black Pepper
1/4 cup
Fresh Dill
chopped
6 cups
Vegetable Stock
1
Lemon
juiced & zested
1
In a heavy bottomed pot on medium heat add your oil and veggies. Saute until soft and fragrant.
2
Add in your bay leaf, chicken, rice and broth. Simmer and turn the heat to low, cook until rice is tender.
3
Once rice is cooked, taste and adjust seasoning. Adding more salt and pepper if needed. Then add in your shredded kale and cook until bright green.
4
Remove the pot from the heat, add lemon juice and zest and fresh dill. Serve immediately and enjoy! Garnish with extra olive oil, lemon and fresh pepper.
5
Substitutions: Feel free to make this recipe plant based by substituting vegetable stock for chicken stock and replacing the shredded chicken with a 15oz can of white beans.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
