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Grilled Chicken with Rice and Greens
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PrintIngredients
2 tablespoons lemon zest
1 tablespoon grated ginger
2 garlic cloves, grated
1/8 teaspoon crushed read pepper flakes
4 boneless, skinless chicken breasts
2 cups jasmine rice
1 ½ cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt
1 ½ pound kale, stems and leaves coarsely chopped
3 tablespoons olive oil
½ cup vegetable stock
Salt and pepper
2 tablespoons red wine vinegar
Directions
1. In a small bowl, mix together the lemon zest, ginger, garlic and red pepper flakes. Rub onto the chicken breast and set aside. Heat grill to medium high heat and grill chicken until juices run clear, about 15 minutes.
2. In the meantime, rinse and drain rice in cold water. Place in a medium saucepan. Add the water, coconut milk and salt. Bring to a boil over high heat. Stir and reduce heat to low and cover. Continue cooking for 15 minutes. Remove from the heat and let stand 10 minutes, covered. Fluff with a fork and serve.
3. While rice is cooking, heat the olive oil in a large saucepan over medium high heat. Add the garlic and cook until soft but not browned. Raise the heat to high and add the stock and kale. Cover and cook for 5 minutes. Remove the lid and continue to cook until all the liquid has evaporated, stirring constantly. Season with salt and pepper. Stir in the vinegar.
photo by PetroleumJelliffe