Ingredients
Scale
- 2 tablespoons olive oil
- 2–4 boneless chicken breasts, slightly tenderized
- sea salt and ground black pepper, plus more for seasoning
- 1 tablespoon butter
- 1 cup jasmine rice
- 1 large garlic clove, mashed and roughly chopped
- 1 cup bone broth
- 1 cup water
- 1 teaspoon Italian seasoning
- 2–3 steams of kale, steams removed and leaves roughly chopped
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 cup marinated jarred artichokes
- 1 5 oz. can coconut cream
- 1/3 cup drained chickpeas
- 1–2 tablespoons fresh parsley, roughly chopped
Instructions
- Heat the olive oil in a cast iron or enamel skillet over medium heat. Sprinkle the chicken breasts liberally with salt and pepper on both sides. When the skillet is hot, add the chicken and cook for 6 minutes or until the underside is brown. Flip over and cook for 4 minutes. Remove the chicken and place on a plate.
- Melt the butter in the skillet. Stir in the rice and garlic and sauté for 2 minutes. Pour in the bone broth and water. Turn the heat to low and place a lid on the skillet for 10 minutes.
- Remove the lid and place the chicken breasts, Italian seasoning, kale, sun-dried tomatoes, artichokes and coconut cream into the skillet with the rice. Stir gently and return the lid for 4 minutes.
- To serve, sprinkle with the chickpeas, parsley and a large pinch of each salt and pepper.
- Prep Time: 5
- Cook Time: 15
- Category: chicken
- Method: stove top
- Cuisine: dinner