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Baked Chicken Thighs over Black Rice

Writer's picture: Denise MarieDenise Marie



Ingredients

  • 5 boneless, skinless chicken thighs

  • 3 cups black rice

  • 6 cups vegetable or chicken broth (for cooking rice)

  • 4 cups frozen kale

  • 2 tablespoons butter

  • 1 teaspoon garlic powder (for rice)

  • 1 teaspoon onion powder (for chicken)

  • 1 teaspoon black pepper (for chicken)

  • 1 teaspoon sea salt (for chicken)

  • 1 teaspoon turmeric powder (for chicken)

  • 1 tablespoon dried parsley (for chicken and rice)

  • 1 teaspoon oregano (for chicken)

  • 1/2 cup almond milk (for kale)

  • 4 ounces cream cheese (for kale)

Instructions

Step 1: Prepare the Black Rice

  1. Rinse the black rice under cold water until the water runs clear.

  2. In a medium saucepan, combine the rinsed black rice and vegetable, water, or chicken broth. Bring to a boil.

  3. Once boiling, reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and the liquid is absorbed.

  4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 2: Cook the Chicken Thighs

  1. While the rice is cooking, season the chicken thighs with turmeric powder, onion powder, sea salt, black pepper, oregano, and parsley. (I season mine and let it chill overnight.)

  2. In a large skillet or baking pan, heat 2 tablespoons of olive oil over medium-high heat. (I used parchment paper in a baking pan.)

  3. Add the seasoned chicken thighs to the skillet/baking pan and cook for about 10-15 minutes on each side at 400°F, or until they are golden brown and cooked through (internal temperature should reach 165°F or 75°C).

  4. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.

Step 3: Sauté the Frozen Kale

  1. In a small pot add the garlic powder, almond milk, and cream cheese 30 seconds until fragrant.

  2. Add the frozen kale to the pot and cook for 12-15 minutes, stirring occasionally, until heated through and tender.

  3. Season with salt and pepper to taste. (optional)

Assembly

  1. On each plate, serve a generous scoop of black rice.

  2. Add sliced chicken thighs on top of the rice.

  3. Place a portion of sautéed kale beside the chicken and rice.

  4. Optional: Serve with fresh lemon wedges for an extra burst of flavor.

  5. Drizzle Gotham Greens Dressing over the chicken. (optional)

Tips

  • For added flavor, marinate the chicken thighs in olive oil, lemon juice, and spices for at least 30 minutes before cooking.

  • Feel free to add other vegetables to the sautéed kale, such as bell peppers or onions, for more variety.

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion

This boneless, skinless chicken thighs recipe paired with black rice and creamy kale is not only delicious but also nutritious. It's a perfect meal for busy weeknights or meal prep for the week ahead. Enjoy your wholesome dinner!

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