Easy Pan-Fried Chicken Recipe with Spinach and Pine Nuts

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
• 0.5 lemon, juiced

Instructions

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. Season chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and cooked through, 5 to 8 minutes per side. Set chicken aside to rest.
3. Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in the hot oil until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 more minutes. Season with salt to taste if desired.
4. Spread cooked brown rice onto a serving platter and arrange the pan-fried chicken breasts over the rice. Top with the wilted spinach, sprinkle with pine nuts and goat cheese, and squeeze fresh lemon juice over the dish before serving.

Nutrition

• Calories: 413 kcal
• Fat Content: 18 g
• Fiber Content: 4 g
• Sugar Content: 1 g
• Sodium Content: 249 mg
• Protein Content: 32 g
• Cholesterol Content: 70 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g