One Pan Lemon Dijon Chicken and rice
This is a brilliant dump and cook kind of meal. An easy dinner to make pretty much any night of the week. It comes together so easily and the chicken is so juicy.
Ingredients
- 750 g chicken thighs or breast
- 2 tbsp olive oil
- 1.5 cup rice rinsed
- 1.5 cup chicken broth or veggie
- 1 cup kale spine removed and roughly chopped
MARINADE
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 red onion finely chopped
- 1 tbsp dijon mustard
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- sea salt and pepper
- 1 lemon juiced
Instructions
- Add all marinade ingredients to a bowl and mix to combine, then add chicken. Toss to coat chicken in marinade. If time permits, leave marinated chicken in fridge for 2-4 hours. If no time, just proceed as below.
- Pre heat large lidded pan to medium heat. Add olive oil, then add chicken to pan and brown for 4-5 mins on first side, then flip for 2 mins on second size. Remove from pan (chicken will not be cooked through) and set aside.
- Add onion, garlic and chicken stock and deglaze pan (remove all yummy flavours from bottom of pan by scraping the bottom of pan with stock). Cook til softened.
- Add kale and allow to wilt gently on the broth.
- Add rinsed rice and stir to combine. Season with sea salt and pepper.
- Gently place chicken back into the pan, within the broth / rice mix and add lid to the pan.
- Reduce heat (so you don't burn the bottom of your pan) and allow everything to cook for 10-15 mins (or until chicken and ice is cooked through).
- Serve as is or add some crunchy greens with a salad or green veg.
Notes
STORAGE
This can be stored in the fridge for 3-5 days - it makes for a great lunch option the following day or two.
Serve as is or with extra greens if you can be bothered - we love a spinach salad or a steamed greens mixture.
Nutrition
Calories: 350kcalCarbohydrates: 20gProtein: 32gFat: 16gSaturated Fat: 3gFiber: 3gSugar: 2gVitamin C: 18mgCalcium: 77mgIron: 3mg
Tried this recipe?Let us know how it was!