Soak the Rice (optional):

Begin soaking the rice the morning of. Fill a small glass bowl with water until the water level is 1” higher than the rice, cover with a dishcloth and let soak for 8-10 hours. Once ready to cook, strain the water and rinse until the water runs clear.

Prep the Rice:

Prepare the presoaked brown rice per the package instructions, substituting chicken stock for the water if desired. Add a ¼ teaspoon of the sea salt. While the rice cooks, prep the chicken, collard greens and orange vinaigrette.

Prep the Chicken and Collard Greens:

Chop the shallot and garlic and set aside to rest.

Wash the collard greens and remove the leaves from the stems. Discard the stems and chop the leaves.

Rinse the chicken in cold water and pat dry with paper towels. If desired, cut the breasts or tenders into 1” pieces. Set aside.

Make the Orange Vinaigrette:

Combine the zest and juice of half an orange in a small glass or ceramic bowl. Add ¼ cup of extra virgin olive oil, reserving 2 tablespoons for the za’atar chicken and sauteed collard greens. Add the white wine vinegar, granulated onion, and whole-grain mustard seeds if using. Whisk until well emulsified.

Add pure liquid monk fruit drops to taste for sweetness if desired. Set the vinaigrette aside.

Sauté the Collard Greens:

In a medium ceramic non-stick skillet, heat 1 tablespoon of extra virgin olive oil over medium-low heat. Add the shallots and cook for about 3 minutes or until just beginning to turn translucent, stirring occasionally with a wooden spoon. Season with a 1/8 teaspoon of sea salt, then add the garlic, stir and cook for 1 more minute.

Add the collard greens, another 1/8 teaspoon salt and ¼ cup of the chicken stock to the shallot and garlic mixture. Sauté for 1 minute, stirring until well combined. Then cover the collard greens and braise on low heat for 8-10 minutes while you cook the chicken. Once finished, turn off the heat and keep the collards covered to stay warm.

Cook the Za’atar Chicken:

Heat the remaining tablespoon of extra virgin olive oil in a large ceramic non-stick skillet over medium-low heat. Add the chicken and sprinkle with the remaining ¼ teaspoon salt. Cook until the internal temperature reaches 165º F, flipping halfway through, about 8-10 minutes.

Finish and Plate:

Once the chicken is cooked, turn off the heat and sprinkle with 2 teaspoons of za’atar seasoning, stirring to evenly distribute. Add the remaining teaspoon of za’atar to the sauteed collard greens and stir.

Serve the chicken and collard greens in large soup bowls (or on a large plate). Scrape any leftover fond from the chicken pan into the brown rice for extra flavor, giving it a good stir. Add a serving spoon-sized scoop of rice to each dish. Drizzle the orange vinaigrette over the collards and brown rice, and finish with a flaky sea salt such as Fleur de Sel or Ava Jane’s Colima Sea Salt.

Store any leftovers in an airtight glass container for up to 3 days.

Substitutions

Curly kale will work just as well in this recipe if you’re not a fan of collard greens.

If you don’t have pure liquid monk fruit drops, substitute up to 1 teaspoon of raw honey in the orange vinaigrette to increase the sweetness as needed.

For a grain-free option check out my post for How to Cook Millet.