Juicy, smoky chipotle chicken meets buttery garlic rice, lemony kale and loads of flavour. This ones super easy and perfect for meal prep.
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Serves
4
For The Chicken:
Boneless Skinless Chicken Thigh
White Onion
Garlic Clove
Chipotle Paste
Dried Oregano
Ground Cumin
Olive Oil
Salt
Black Pepper
For The Garlic, Kale & Lemon Rice:
Garlic Clove
Butter
Kale
Jasmine Rice
Water
Lemon
Salt
Cheddar Cheese
Yoghurt
Lime Wedge
Serves
4
For The Chicken:
Boneless Skinless Chicken Thigh
White Onion
Garlic Clove
Chipotle Paste
Dried Oregano
Ground Cumin
Olive Oil
Salt
Black Pepper
For The Garlic, Kale & Lemon Rice:
Garlic Clove
Butter
Kale
Jasmine Rice
Water
Lemon
Salt
Cheddar Cheese
Yoghurt
Lime Wedge
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven grill to high.
Step 2.
Cut the chicken thighs into quarters. Peel and finely slice the onions. Peel and grate the garlic.
Step 3.
Chuck the chicken, onions, chipotle paste, garlic, oregano, cumin, olive oil, salt and pepper into a large bowl. Toss until everything is coated.
Step 4.
Spread the chicken mix onto a baking tray in an even layer. Slide under the grill on the top shelf and cook for 15–20 mins, turning halfway, until the chicken is cooked through and starting to char at the edges.
Step 5.
While the chicken cooks, peel and finely chop the remaining garlic. Melt the butter in a large saucepan over a medium heat. Add the garlic and fry for 1 min until fragrant.
Step 6.
Add the kale and cook for 2–3 mins until starting to wilt. Stir in the rice, water, a good pinch of salt and the zest of half the lemon.
Step 7.
Bring to the boil, cover with a lid and turn the heat down to low. Cook for 12 mins, then remove from the heat and leave to steam, covered, for 5 mins. Fluff up the rice with a fork and squeeze over the juice of the lemon.
Step 8.
Serve the chipotle chicken over the rice with a wedge of lime, some grated Cheddar and a big dollop of yoghurt.
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