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1 cup brown rice 3 Tbsp extra-virgin olive oil 4 6-oz. boneless, skinless chicken breasts, pounded 1/2 inch thick Coarse salt 2 cloves garlic, thinly sliced Pinch red pepper flakes 1 bunch spinach, trimmed and rinsed (10 oz.) 2 Tbsp pine nuts, toasted 2 Tbsp goat cheese 1/2 lemon Method of Preparation 1. Cook rice according to package directions. Heat 1 Tbsp. oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another Tbsp. oil, until golden brown and cooked through, about 3 minutes per side. Set aside. 2. Add remaining Tbsp. oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt. 3. To serve, top chicken with spinach and sprinkle pine nuts and dollops of goat cheese. Squeeze lemon and serve with rice. Serves 4 Per serving: 540 cals; 20g fat (5g sat fat); 105 mg chol; 41 g carb; 270 mg sodium; 48 g protein; 3 g fiber Last updated: June 6, 2013 | |||||||||||||
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