Pan-Fried Chicken With Spinach and Pine Nuts1 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“Light, fresh chicken and wilted greens topped with tangy goat cheese.” - by ccb1122
Original recipe yields 4 servings
- Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
- Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
- Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.
Amount Per Serving (4 total)
- 413 cal
- 17.5 g
- 32.7 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"Tried this tonight for dinner because of it's simplicity and the fact that it included all flavors that my family love. It was easy and delicious. I used chicken tenders instead of pounding out chicke..." See moren breasts, and added a dash of lemon pepper seasoning to the chicken while browning. I threw the rice in the rice cooker prior to starting. Even my children ate everything plated, instead of the typical separate "piles" of food. Delish!"
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