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.

Coconut Thyme Chicken & Rice

Name: Coconut Thyme Chicken & Rice
Cook time: 50 min
Yield: 4 servings
Ingredients: Avocado Oil; Yellow Onion; Garlic Cloves; Sundried Tomato; Boneless Skinless Chicken Thighs; Brown Basmati Rice; Chicken Stock; Full Fat Coconut Milk; Saffron; Fresh Thyme; Lemon Juice; Kale; Fresh Parsley

Recipe by Megan Horsley

Ingredients

Time

50m

Serves

Warming and soothing, this one-pot meal is sure to fill your belly and warm your soul. The golden yellow hue comes from the aromatic saffron which imparts many health benefits, including antioxidant activity, and in larger doses can help with men’s sexual health, PMS and cardiovascular disease. The use of brown rice means that this dish includes more fibre making it great for diabetes and CVD compared to white rice, and it contains a good amount of folate, making it a great grain for those who are pregnant and breastfeeding.

One Pot

High Protein

Gluten-Free

Ingredients

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

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

Instructions

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.

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.

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.

Substitutions: Vegetarian? Use chickpeas instead of chicken thighs. No kale? Use another dark leafy green like spinach or Swiss chard.