Cheesy Chicken and Kale Rice Skillet

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🧀 Cheesy Chicken & Kale Rice Skillet

CSA Staff Favorite from Turnpaugh Health
“My go-to one-pan dinner after CSA pickup day!”

Ingredients:

• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

• 2 cups kale, chopped and stems removed

• 1 cup cooked brown or wild rice

• 1 cup shredded cheese (e.g., organic sharp cheddar or dairy-free alternative)

• 2 cloves garlic, minced

• 1 tsp turmeric

• ½ tsp smoked paprika

• ½ tsp cumin

• ½ tsp black pepper

• ¼ tsp sea salt

• 1 tbsp olive oil or avocado oil

• Optional: fresh lemon juice for a zesty finish

Instructions:

1. Sauté the Chicken
   In a large skillet over medium heat, add the oil and chicken. Season with salt, turmeric, pepper, cumin, and paprika. Cook until browned and fully cooked (about 6–8 minutes).

2. Add Garlic & Kale
   Stir in garlic and chopped kale. Cook until the kale wilts (about 2–3 minutes).

3. Mix in Rice
   Add the cooked rice and stir well. Let it heat through (about 2 minutes). Add a splash of water or broth if needed.

4. Add Cheese
   Sprinkle cheese evenly over the skillet, cover, and let it melt for about 2 minutes. Stir gently to combine.

5. Finish & Serve
   Drizzle with lemon juice if desired. Serve warm and enjoy!