Name: Pan-Fried Chicken With Spinach and Pine Nuts
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Brown rice - 1 cup; Water - 2 cups; Olive oil - 1 tablespoon; Skinless, boneless chicken breast halves, pounded 1/2-inch thick - 4; Coarse salt to taste - 4; Olive oil - 2 tablespoons; Garlic, chopped - 2 cloves; Red pepper flakes, or to taste - 1 pinch; Fresh spinach leaves, trimmed and rinsed - 1 bunch; Pine nuts - 2 tablespoons; Crumbled goat cheese - 2 tablespoons; Lemon, juiced - ½

Pan-Fried Chicken With Spinach and Pine Nuts

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pan-Fried Chicken With Spinach and Pine Nuts

1. Brown rice - 1 cup

2. Water - 2 cups

3. Olive oil - 1 tablespoon

4. Skinless, boneless chicken breast halves, pounded 1/2-inch thick - 4

5. Coarse salt to taste - 4

6. Olive oil - 2 tablespoons

7. Garlic, chopped - 2 cloves

8. Red pepper flakes, or to taste - 1 pinch

9. Fresh spinach leaves, trimmed and rinsed - 1 bunch

10. Pine nuts - 2 tablespoons

11. Crumbled goat cheese - 2 tablespoons

12. Lemon, juiced - ½

How to cook deliciously - Pan-Fried Chicken With Spinach and Pine Nuts

1. Stage

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. Stage

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. Stage

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. Stage

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.