Ingredients
4
4 servings
- •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
- •½ lemon, juiced
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 413
- Carbohydrate: 33g
- Fat: 18g
- Fiber: 4g
- Protein: 32g
- Sugar: 1g
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