Mustard Crusted Chicken with a Kale, Chickpea, and Mushroom Rice Bowl

Sometimes I am just in the mood for some crispy (almost) fried chicken. Just because a girl can't eat gluten doesn't mean she can't get some good fried chicken! And when in the South... it is the right thing to do (duh). I was so pleasantly surprised with the way that this dish came out. The chicken was perfectly crispy, the breading was so flavorful, and the rice bowl was soooo tangy and delicious. I got about 3 servings for myself out of the chicken, and almost 5 servings of the rice. I ended up freezing the last portion of rice and chicken and actually just had it for a quick and easy dinner. The chicken required a little bit of work, but it was definitely worth it. And the rice bowl, with all those veggies... I could literally eat that everyday for the rest of my life and I would die a happy girl. So. Good.

Mustard Crusted Chicken
// gluten free

ingredients:
2 garlic cloves
1/2 tsp thyme
sea salt to taste
fresh ground black pepper
1 cup Gillian's gluten free breadcrumbs
zest of one grated lemon
1 tbsp olive oil
1 tbsp butter, melted
1/4 cup dijon mustard
1/4 cup dry white wine
6 chicken drumsticks (or chicken of choice)

directions: preheat oven to 350 degrees. Add garlic, thyme, salt, and pepper to food processor until garlic is minced. add in panko, lemon zest, olive oil, butter, and pulse until breadcrumbs are moistened. pour into a plate. whisk together white wine and mustard. pat the chicken dry with paper towels, and sprinkle with salt and pepper. dip each piece of chicken in the mustard mixture to coat, and then place into the crumb mixture, pressing to adhere. place the chicken on a baking sheet, pressing remaining breadcrumb mixture onto chicken. bake the chicken for 40 minutes. raise heat to 400 degrees and bake for additional ten minutes.
Recipe adapted from Ina Garten

Kale, Chickpea, and Mushroom Rice Bowl
// gluten free

ingredients:
1 cup Uncle Ben's long grain rice
1 14 oz can chickpeas, rinsed & drained
2 tsp olive oil
1/2 tsp paptrika
salt and pepper to taste
2 cups kale, stemmed and chopped
1 8 oz container of baby bella mushrooms
1 medium onion, chopped
1 large garlic clove
juice of one lemon
red pepper flakes to taste
1 tsp gluten free soy sauce

directions: preheat oven to 400 degrees. cook rice according to directions and set aside. mix chickpease, olive oil, paprika, and salt together. spread on a baking sheet and bake for 15 minutes, stirring halfway through. remove and set aside. heat olive oil in a medium skillet and saute onion until soft. add mushrooms, kale, and garlic, and continue cooking for 2 minutes, stirring occasionally. turn off heat and combine chickpeas, rice, lemon juice, and soy sauce. adjust seasonings as needed.
Recipe adapted from Not Enough Cinnamon