Chicken Tenders With Lemon-Spinach Rice |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Tasty low-fat, easy to prepare chicken tenders with rice and vegetables which you can have on the table ready to enjoy in less than thirty minutes. Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'. Ingredients:
1 tablespoon unsalted butter |
1 lb chicken breast tenders |
2 garlic cloves, minced |
1 1/2 cups instant brown rice |
15 1/2 ounces chicken broth |
1 -2 cup mushroom, cut into chunky pieces |
1 teaspoon dried thyme |
1 tablespoon lemon juice |
2 teaspoons lemon zest |
sea salt, to taste |
fresh ground black pepper, to taste |
2 cups baby spinach leaves, loosely packed, cut into thin strips |
Directions:
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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