Chicken and rice get a serious upgrade with lots of garlic and roasted Meyer lemons, which become jammy inside. Plus, it all cooks in one pan, leaving delicious drippings to toss with the wild rice.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Bone in, skin on chicken breast (see note)
Cooked wild rice
What You'll Need
Salt & freshly ground pepper
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.
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.
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.
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.