One-Pot Creamy Chicken, Kale & Brown Rice

Directions

1. Season chicken with salt and pepper to taste. Heat 2 tbsp of olive oil in a deep sauté pan with a tight-fitting lid over medium-high. Add the chicken and cook for 3 minutes per side, once cooked through, remove chicken from pan, set aside on a plate.
2. Using the same pan reduce heat to medium and add 1 tbsp olive oil and the onions, sauté for 2 minutes then add the garlic and cook for a minute more.    
3. Add the kale, stir and sauté until it begins to wilt, about 2-3 minutes. Add the broth and deglaze the pan, scraping up any browned bits.
4. Stir in the rice and water and bring to a boil, cover and reduce heat to low and simmer until rice is cooked, about 15 minutes.
5. Stir in the cream, sundried tomatoes and cheese, add the chicken and any juices back in the pan, continue stirring until well combined and heated through, about 3 minutes. Garnish with lemon zest and basil. Enjoy!