Chicken Kale Bake Recipe

Name: Chicken Kale Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups brown rice or Quinoa; 6 chicken thighs trimmed and skin removed, or buy skinless; 4 cups water or stock; 4 garlic cloves chopped; 1 onion small, finely chopped; salt; pepper; 2 butter pats of; 1 bunch kale or spinach; 1/2 lemon or more to taste

Servings: persons

2 cups brown rice or Quinoa
6 chicken thighs trimmed and skin removed, or buy skinless
4 cups water or stock
4 garlic cloves chopped
1 onion small, finely chopped
salt
pepper
2 butter pats of
1 bunch kale or spinach
1/2 lemon or more to taste

1
Combine first seven ingredients in a dutch oven
2
Bake at 350 degrees for 1 hour
3
While the chicken and rice is in the oven finely chop the kale.
4
After the chiken and rice has been cooking for about an hour take the chicken out of the pot and reserve on a platter under tin foil
5
Mix the kale into the rice and add a little more hot water and replace in the oven for another 10 min.
6
Heap the rice on the center of a platter and place chicken on top.
7
Squeeze lemon juice over the top and serve.

1140

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups brown rice or Quinoa, 6 chicken thighs trimmed and skin removed, or buy skinless, 4 cups water or stock, 4 garlic cloves chopped, and more.

Yes, Chicken Kale Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Kale Bake

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