recipe exchange

remember how i said i was going to detox from sugar? i haven't been successful yet, but i do have a fabulous and super healthy recipe to share and even Kelly really liked it. If you don't like it, though, don't blame me.

one-pot chicken and brown rice

from Everyday Food

1 tbsp. olive oil

4 bone-in, skin-on chicken thighs (I used skinless and boneless chicken thighs)

coarse salt and ground pepper

1 large yellow onion, cut into 8 wedges

2 celery stalks, cut inot 1 1/2-inch pieces

2 medium carrots, cut into 1 1/2-inch pieces

1 bay leaf

1 cup brown rice

1. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tbsp. fat from pot, add onion and celery. Reduce heat to low, cover, and cook 20 minutes.

2. Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

per serving: 372 cal; 13.9 g fat; 18.3 g protein; 42.6 g carb; 4.6 g fiber