Lemon Chicken and Rice With Kale
You can never have too many main course recipes, so give Lemon Chicken and Rice With Kale a try. Watching your figure? This gluten free and dairy free recipe has 605 calories, 37g of protein, and 23g of fat per serving. This recipe serves 4. Head to the store and pick up curly kale, olive oil, cumin, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 25 minutes.
Instructions
Season the chicken on all sides with salt and pepper.
Heat the oil in a 12-inch skillet over medium-high heat until lightly smoking.
Add the chicken and cook until well-browned on first side, about 6 minutes, then turn and cook until browned on the second side, about 5 minutes longer.
Remove with tongs and set aside.
Turn the heat down to medium and add the shallots, stirring so they don’t burn, until just softened, about 30 seconds.
Add the cumin, lemon zest, and saffron, and stir until fragrant, another 30 seconds. Stir in the kale, then add the broth and rice and stir together.
Lay the chicken carefully on top and adjust the heat to maintain a gentle simmer, then cover and cook until the chicken and rice are done, 15 to 20 minutes.
Sprinkle with the lemon juice and serve.