Pan-Fried Chicken With Spinach and Pine Nuts

Pan-Fried Chicken With Spinach and Pine Nuts Light, fresh chicken and wilted greens topped with tangy goat cheese.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 45 mins

    TOTAL : 1 hr

    SERVING : 4

    YIELD : 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.

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  • 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.

Per Serving: 413 calories; protein 31.6g; carbohydrates 32.7g; fat 17.5g; cholesterol 69.9mg; sodium 249.2mg.