Ingredients Jump to Instructions ↓

  1. 4 (6- to 7-ounce) skinless chicken-breast halves 1 tablespoon(s) olive oil 1 tablespoon(s) packed fresh thyme leaves 1/2 cup(s) walnuts 5 tablespoon(s) cider vinegar 3 tablespoon(s) maple syrup 1 package(s) (8 1/2-ounce) precooked whole-grain pilaf 1 bag(s) microwave-in-the-bag spinach

Instructions Jump to Ingredients ↑

  1. Rub chicken breasts with oil, then rub with thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Let stand. In 12-inch nonstick skillet, toast walnuts on medium 4 to 6 minutes or until golden and fragrant, stirring occasionally. Transfer walnuts to dish; do not remove skillet from heat. Add chicken to same skillet; cook 12 minutes or until golden brown and juices run clear when pierced with tip of knife, turning frequently. Transfer chicken to clean plate; do not remove skillet from heat. To same skillet, add vinegar and cook 1 minute, stirring. Add syrup and 1/2 cup water; simmer 6 to 7 minutes or until mixture has thickened, stirring occasionally. Meanwhile, cook pilaf, then spinach, in microwave according to package directions. Stir walnuts and any chicken juices into sauce. Divide pilaf and spinach among 4 dinner plates. Top with chicken, and spoon maple-walnut sauce all around.


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