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Chicken and Spinach Lemon Rice

Makes 4 servings Recipes from AlansKitchen.com

Prep Time: 5 min.
Cooking Time: 15 min.

Ingredients:

  •       1  Tablespoon butter*
  •       1  package (16-ounce) chicken breast tenders
  •       1  teaspoon purchased minced garlic*
  • 1 1/2  cups uncooked instant brown rice
  •       1  can (14 1/2-ounce) chicken broth
  •       1  Tablespoon lemon juice
  •       2  teaspoons grated lemon peel
  •       2  cups spinach leaves, cut into thin strips

Directions:

  1. In a 12-inch skillet, melt butter and add chicken tenders and garlic.

  2. Cook over medium heat for 6 to 8 minutes, turning occasionally, until browned and no longer pink.

  3. Remove chicken from skillet and keep warm.

  4. Add garlic, rice, broth, lemon juice, and lemon peel to same skillet.

  5. Cook over high heat for 2 to 3 minutes until mixture comes to a boil.

  6. Cover and reduce heat to low.

  7. Cook for 8 to 10 minutes until all liquid is absorbed.

  8. Stir in spinach and serve chicken over rice immediately.

*Substitute 1 Tablespoon Roasted Garlic Butter with Olive Oil.

Alan's Kitchen Tip:
Because most spinach has dirt and sand attached to the leaves, packaged pre-washed spinach will help speed things along for you. All you need to do is measure and then cut into ribbons. Save the remaining for a mixed greens salad or wilted spinach or tuck into sandwiches in place of regular greens.

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