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Chicken, Rice and Kale Skillet

Total Time: 40 mins.
Prep Time: 10 mins.
Cook Time: 30 mins.
Serves: 4

Ingredients

1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 boneless skinless chicken breasts, cubed
1/2 tsp (2 mL) each salt and pepper
6 cups (1.5 L) chopped kale (ribs and stems removed)
2 tbsp (30 mL) fresh chopped thyme
2 tbsp (30 mL) fresh chopped tarragon
1 pkg (1 L) Imagine Low-Sodium Free Range Chicken Broth
2 tbsp (30 mL) Dijon mustard
2 pkg (500 g) Tilda Ready to Heat Brown Basmati & Quinoa
1/4 cup (60 mL) grated Parmesan cheese

Star Product

Brown Rice & Quinoa - Wholegrain

Directions

  1. Heat oil in large skillet set over medium heat; sauté onion and garlic for about 4 minutes or until softened and fragrant. Season chicken with salt and pepper.
  2. Add chicken to pan; sauté for about 4 minutes or until browned on all sides.
  3. Add kale, thyme and tarragon; sauté for about 3 minutes or until kale is wilted.
  4. Add chicken broth, scraping up any brown bits; stir in mustard.
  5. Cook for 18 to 20 minutes or until sauce is slightly thickened and chicken is cooked through. Stir in brown rice and quinoa; heat through. Sprinkle with Parmesan cheese.

Tips

Substitute leftover cooked chicken for raw chicken breasts.