Pan-Fried Chicken With Spinach and Pine Nuts |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Light, fresh chicken and wilted greens topped with tangy goat cheese. Ingredients:
1 cup brown rice |
2 cups water |
1 tablespoon olive oil |
4 skinless, boneless chicken breast halves, pounded 1/2-inch thick |
coarse salt to taste |
2 tablespoons olive oil |
2 cloves garlic, chopped |
1 pinch red pepper flakes, or to taste |
1 bunch fresh spinach leaves, trimmed and rinsed |
2 tablespoons pine nuts |
2 tablespoons crumbled goat cheese |
1/2 lemon, juiced |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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