Lemon-Caper Chicken And Rice

Ingredients

2 tablespoons ghee or avocado oil

2 pounds boneless, skinless chicken breasts, diced

Fine sea salt and freshly ground black pepper 4 cloves garlic, diced

1 shallot, diced

2 teaspoons dried parsley

1 teaspoon dried oregano

1 (12-ounce) package frozen cauliflower rice

¾ cup chicken Bone Broth

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¼ cup full-fat coconut cream

1 tablespoon arrowroot powder

Finely grated zest and juice of 1 lemon

1 bunch lacinato (Tuscan) kale, stems and ribs removed and leaves torn into bite-size pieces

2 tablespoons drained capers

2 tablespoons chopped fresh flat-leaf parsley

Directions

In a large skillet, heat the ghee over high heat. Season the chicken generously with salt and pepper, add to the pan, and cook, stirring occasionally, for 2 to 3 minutes, until well browned on all sides.

Turn down the heat to medium-high, add the garlic, shallot, dried parsley, and oregano and cook, stirring occasionally, for 3 to 5 minutes more, until the shallots begin to soften. Add the cauliflower rice and ¾ teaspoon salt and cook, stirring often, for 2 to 3 minutes, until the cauliflower has thawed and is slightly browned. Pour in the broth and stir to release any browned bits from the bottom of the pan.

In a small bowl, whisk together the coconut cream, arrowroot, and lemon juice. Pour the mixture into the skillet and let it come to a boil. Turn down the heat to medium-low and simmer for 3 to 5 minutes, until the rice has soaked up most of the liquid. Stir in the kale and capers and season to taste with salt and pepper.

Remove from the heat and serve immediately, sprinkled with the lemon zest and fresh parsley.

Tidbits: Although plain cauliflower rice is the most accessible, if you can find pilaf-style cauliflower rice in the freezer section at Whole Foods, it takes the flavor of this dish up a notch. You could even omit the garlic, parsley, and oregano in this recipe if you use it! That cauliflower-rice pilaf is my secret weapon for easy but flavorful weeknight skillet meals.

Make It Ahead: This is one of my favorite meals to meal-prep for lunches for the week. If I'm not serving it right away for dinner, I divide it into a few glass containers that can be thrown into the toaster oven and reheated quickly for a working-lunch at my desk. Reheat at 400°F for 7 to 10 minutes.