Chicken Tenders With Lemon-spinach Rice

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 1 tablespoon unsalted butter
• 1 lb chicken breast tenders
• 2 garlic cloves, minced
• 1 1/2 cups instant brown rice
• 15 1/2 ounces chicken broth
• 1 -2 cup mushroom, cut into chunky pieces
• 1 teaspoon dried thyme
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest
• sea salt, to taste
• fresh ground black pepper, to taste
• 2 cups baby spinach leaves, loosely packed, cut into thin strips

Recipe

• 1 melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.
• 2 add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.
• 3 add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.