Chicken Tenders with Lemon Spinach Rice
Heather Miller
ingredients
- 1 tbsp salted butter
- 1 lb chicken tenders
- 2 medium garlic cloves, minced
- 1.5 cups rice, brown, whole grain, instant
- 14.5 oz chicken broth
- 1 tbsp fresh lemon juice
- 2 tsp fresh lemon peel, grated or minced
- 2 cups fresh baby spinach
directions
- 1
1 In a large skillet, melt the butter over medium heat, then add the chicken and garlic. Cook until the chicken is golden brown; set aside on a plate and keep warm.
- 2
2 Add the rest of the ingredients except the spinach to the skillet and bring to a boil over high heat. Cover and reduce heat to low and cook until the juice is absorbed (usually about 10 minutes).
- 3
3 Add the spinach to the skillet and mix. Serve on a plate topped with the chicken.
Source: Heather Miller
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