Ingredients Jump to Instructions ↓

  1. 1 tablespoon unsalted butter

  2. 1 lb chicken breast tenders

  3. 2 garlic cloves , minced

  4. 1 1/2 cups instant brown rice

  5. 15 1/2 ounces chicken broth

  6. 1 -2 cup mushroom , cut into chunky pieces

  7. 1 teaspoon dried thyme

  8. 1 tablespoon lemon juice

  9. 2 teaspoons lemon zest

  10. sea salt , to taste

  11. fresh ground black pepper , to taste

  12. 2 cups baby spinach leaves, loosely packed, cut into thin strips

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.

  2. Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.

  3. Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.


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