Chicken and Spinach Lemon Rice
Makes 4 servings
Prep Time: 5 min.
Cooking Time: 15 min.
package (16-ounce) chicken breast tenders
teaspoon purchased minced garlic*
- 1 1/2 cups uncooked instant brown rice
- 1 can
(14 1/2-ounce) chicken broth
Tablespoon lemon juice
teaspoons grated lemon peel
- 2 cups
spinach leaves, cut into thin strips
In a 12-inch skillet, melt butter and add
chicken tenders and garlic.
Cook over medium heat for 6 to 8 minutes,
turning occasionally, until browned and no longer pink.
Remove chicken from skillet and keep warm.
Add garlic, rice, broth, lemon juice, and
lemon peel to same skillet.
Cook over high heat for 2 to 3 minutes until
mixture comes to a boil.
Cover and reduce heat to low.
Cook for 8 to 10 minutes until all liquid is
Stir in spinach and serve chicken over rice
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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