Tuscan Chicken with Charred Meyer Lemons & Wild Rice

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. 

What You Get

Baby broccoli 

Garlic 

Airline chicken breast (see note below) 

Italian seasoning 

Meyer lemons 

Cooked wild rice 

What You’ll Need

Olive oil 

Salt 

Makes 3 servings

Active Time: 25 minutes 

Total Time: 25 minutes 

Step 1 

Trim and chop the broccoli into bite-size pieces. Chop 2 cloves of garlic. Remove the chicken from the packaging and pat dry with paper towels. Drizzle with 1 tablespoon olive oil, rub all over with the garlic and Italian seasoning, and season generously with salt. Cut the lemons in half. 

Step 2 

In an enameled cast-iron skillet or 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 the broccoli, and sauté until tender-crisp, 2 to 3 minutes. 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. Heap the wild rice into bowls, top with the sliced chicken, and serve warm, with the remaining lemon for squeezing. 

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.