One-Pan Chicken with Charred Meyer Lemons & Wild Rice Kit

What You Get

Baby broccoli

Garlic

Bone in, skin on chicken breast (see note)

Meyer lemons

Cooked wild rice

What You'll Need

Olive oil

Salt & freshly ground pepper

Step 1

Trim and chop the baby broccoli into bite-size pieces. Finely chop 2 cloves of garlic. Remove the chicken from the packaging and pat dry with paper towels. Drizzle the chicken with 1 tablespoon olive oil and season generously with salt & freshly ground pepper. Cut the lemons in half.

Step 2

In an enameled cast-iron skillet or oven-proof sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken, skin-side down, and cook until crispy and golden, 7 to 9 minutes. Flip the chicken and add the lemon halves to the pan, cut-side down. Continue to cook until the chicken is firm and no longer pink at the center, and the lemons begin to char and release juices, 7 to 9 minutes longer.

Step 3

Transfer the chicken and lemons to a cutting board and let rest, 5 minutes. Return the pan to the heat, (add a splash more olive oil if the pan looks dry) add the broccoli, and sauté until tender-crisp, 2 to 3 minutes. Add the chopped garlic and stir until fragrant, 30 seconds more. Add the wild rice and stir to warm through, 1 minute. Season to taste with salt. Squeeze one of the charred lemons over the rice and stir to combine.

Step 4

Slice the chicken across the grain, discarding the bone. Heap the wild rice into bowls, top with the sliced chicken, and serve warm, with the remaining lemon for squeezing.