Dinner on Deadline
Preserved Lemon Chicken With Kale
Makes 4 servings
Rind of 1/2 preserved lemon (may substitute 1 tablespoon finely grated lemon zest)
1 tablespoon vegetable oil
1/4 cup slivered almonds
3 cups cooked brown rice
1 pound thinly sliced chicken cutlets
7 ounces baby kale
1. Cut the lemon rind into very thin, fine pieces (like shreds) to yield 2 tablespoons. Smash the garlic with the flat side of a chef's knife, then coarsely chop. Combine those ingredients in a small bowl, then stir in the oil until well incorporated.
2. Heat a large skillet, preferably cast-iron, over high heat. Add half of the lemon mixture and all of the almonds; cook, stirring, for 3 minutes or until the almonds are golden; adjust the heat as needed to keep the garlic from burning. Add the rice and cook for 5 to 7 minutes, stirring often, until warmed through and slightly crisped. Remove from the heat; transfer the rice mixture to a bowl.
3. Meanwhile, rinse the kale and pat it dry.
4. Wipe out the skillet and return it to high heat. Add the remaining lemon mixture and the chicken; cook for 3 to 4 minutes, using tongs to keep the chicken moving, turning it as needed, until the chicken has browned on both sides.
5. Add the kale; cook for 30 seconds to 1 minute, using tongs to keep it moving.
6. Return the rice mixture to the skillet; cook for 2 minutes, stirring, until warmed through.
7. Divide among individual plates. Serve warm.
- Adapted from Donna Hay Fresh and Light: 180+ New Recipes and Flavour-Packed Ideas to Find the Perfect Balance (HarperCollins).
Per serving: 380 calories, 33 g protein, 41 g carbohydrates, 10 g fat, 2 g saturated fat, 65 mg cholesterol, 130 mg sodium, 4 g dietary fiber, 0 g sugar