Health Hotline Magazine | September 2025

Rice and chicken combined with leeks, peas, and lemon creates a bright, flavorful, and easy one-pot bake. A sprinkling of salty feta and herb-y parsley at the end take it to the next level. Just get it started and enjoy a little downtime while it finishes in the oven. Perfect for a busy weeknight! RICE & CHICKEN BAKE ONE POT

Serves: 6 | Prep time: 20 minutes Cooking time: 45 minutes | Total time: 1 hour

INSTRUCTIONS

INGREDIENTS

• 3 medium-large organic leeks (~2 pounds) • 2 tablespoons Natural Grocers ® Brand Organic Extra Virgin Olive Oil • 1 pound boneless, skinless chicken thighs or breasts, cut into ½-inch cubes • 1 (8-ounce) package organic mushrooms (such as cremini or button), sliced • 1 cup Natural Grocers Brand Bulk Organic White Basmati Rice • 1 organic lemon, zested and then cut in half • Natural Grocers Brand Bulk seasonings: 1 Organic Bay Leaf 1 teaspoon Organic Dill ¾ teaspoon Real Salt ¾ teaspoon Organic Ground Black Pepper • 1 ¾ cup + 2 tablespoons organic chicken broth

1. Preheat oven to 400° F. 2. Trim the root end off each leek then cut in half lengthwise. Wash thoroughly, removing any grit from the layers. Cut the white and light green parts into ½-inch pieces. Discard the dark green parts or save to make broth. 3. Heat a Dutch oven or large, deep oven-safe skillet with a tight-fitting lid (at least five-quart capacity) over medium heat. Add the olive oil and swirl to coat, then add the chopped leeks. Sauté, stirring occasionally, until the leeks are tender and browned just slightly in a few spots, 5-7 minutes. 4. Stir in the chicken, mushrooms, and rice and sauté for 1-2 minutes before adding the lemon zest, seasonings, and broth. Cover and increase the heat to bring the mixture to a boil. 5. Once boiling, stir well, cover, and transfer to the preheated oven. Bake for 25 minutes. 6. While the dish bakes, remove the seeds from the lemon, crumble the feta, and chop the parsley. 7. When the dish is finished baking, remove it from the oven. Carefully remove the hot lid and pour the peas over the top. Replace the lid and allow it to rest for about 10 minutes. 8. Squeeze the juice from the lemon over the top of the dish and stir well to combine. Remove the bay leaf. You can stir the parsley and feta in now or garnish the top or individual servings.

• 2 cups organic frozen green peas • ½-1 cup crumbled organic feta • ½ cup chopped organic parsley

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