Who doesn’t love an easy one pot meal? This recipe prepares your protein, grain and veggies all in the same dish. It is quick to throw together and always a delicious meal solution. Enjoy!

INGREDIENTS

• 4 chicken thighs skin on bone in
• 2 tsp Rosemary Herb Seasoning
• Salt 
• Pepper
• 1 Tbsp oil
• 1 onion finely chopped
• 1/2 pepper finely chopped
• 2 cloves of garlic pressed
• 3/4 cup frozen or fresh baby spinach or kale, chopped
• 1 lemon
• 1/4 cup dates roughly chopped
• 1 cup of rice or quinoa (2:1 ratio kind of grain)
• 2 cups of broth

DIRECTIONS

1. Preheat oven to 350 F
2. Season chicken with Italian seasoning, salt and pepper
3. Heat 1 tbsp oil in dutch oven or skillet over medium heat (preferably cooking dish with a lid that can go from stovetop to oven)
4. Brown chicken lightly on each side (the goal is not to cook it, just to sear it) 
5. Remove chicken from skillet, and set aside
6. Saute onion, pepper and garlic for a few minutes until starting to soften
7. Add to the skillet: spinach or kale, juice of half a lemon, rice or quinoa, broth, dates and stir.
8. Top the mixture with browned chicken thighs
9. Bake covered for 35 minutes.
10. Remove lid, and add slices of the other half of the lemon on top of the rice/quinoa.
11. Continue to cook for 10 minutes or until internal temperature of the chicken reaches at least 165F

Tips:

• You can substitute Rosemary Herb Seasoning with 1 tsp italian seasoning, 1/2 tsp garlic, and 1/4 tsp of both salt and pepper
• If preferred, substitute chicken thighs with chicken breasts
• This Enamelled Cast Iron Skillet is my favourite to cook this in. The self basting lid keeps the chicken so juicy. It goes from stovetop to oven, and also retains heat, so when you go back for seconds they’re just as warm as the first serving.
• Serving fresh tomato and cucumber on the side with this dish provides a beautiful fresh balance.
• Get creative with this! This is a great recipe to use extra veg in the fridge, just throw it all in before baking and see how it goes.