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 Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
