Pan-Fried Chicken With Spinach and Pine Nuts

Pan-Fried Chicken With Spinach and Pine Nuts

Pan-fried chicken breasts are served over brown rice with wilted spinach, pine nuts, and goat cheese in this hearty but elegant dish.

Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
413 Calories

Recipe Instructions

Step 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.
Step 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.
Step 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.
Step 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.

Ingredients

  • 2 cups water
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 2 tablespoons pine nuts
  • 1 cup brown rice
  • coarse salt to taste
  • 1 pinch red pepper flakes, or to taste
  • 2 tablespoons crumbled goat cheese
  • 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
  • 1 bunch fresh spinach leaves, trimmed and rinsed
  • 0.5 lemon, juiced

Categories

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