Pan-Fried Chicken With Spinach And Pine Nuts Recipe

Name: Pan-Fried Chicken With Spinach And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 lemon, juiced

Servings: persons

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
1/2 lemon, juiced

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.
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.
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.
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.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup brown rice, 2 cups water, 1 tablespoon olive oil, 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick, and more.

Yes, Pan-Fried Chicken With Spinach And Pine Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Chicken With Spinach And Pine Nuts

How did you like this recipe?

Frequently Asked Questions