1. Season chicken with salt and pepper.
Heat large Dutch oven or heavy pot with a tight-fitting lid to medium-high.
Add chicken, skin side down, and cook until brown on both sides, 12 minutes, turn
With tongs, transfer chicken.
2. Reduce heat to medium.
Add chard stems, onion, and carrots, stirring occasionally, until onion are translucent, 4 minutes.
Add chard leaves, lemon zest, simmer 1 minute.
Add broth and bring to a simmer.
Reduce to a simmer.
Season with salt and pepper.
Arrange skin-side up, on top of rice and cook, covered until chicken is cooked through and liquid is absorbed (approx 25 min.)
Remove from heat and let stand 5 minutes.
Serve with lemon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (959g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 96 (20%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 46.2mg||14 %|
|Sodium 3208mg||111 %|
|Potassium 667.8mg||18 %|
|Total Carbohydrate 71.9g||21 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 67.6g|
|Protein 21.6g||31 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 471
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