Beside adding color and flavor, the spinach helps boost the dish with vitamins A, B and C.
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1 tablespoon Land O Lakes® Butter
1 (16-ounce) package chicken breast tenders
1 teaspoon purchased minced garlic
1 1/2 cups uncooked instant brown rice
1 (14 1/2-ounce) can chicken broth
1 tablespoon lemon juice
2 teaspoons freshly grated lemon zest
2 cups spinach leaves, cut into thin strips
*Substitute 1 teaspoon (about 2 cloves) fresh minced garlic.
Melt butter in 12-inch skillet; add chicken tenders and garlic. Cook over medium heat, turning occasionally, 6-8 minutes, until browned and no longer pink. Remove chicken from skillet; keep warm.
Add all remaining ingredients except spinach to same skillet. Cook over high heat, 2-3 minutes, until mixture comes to a boil. Cover; reduce heat to low. Cook, 8-10 minutes, until all liquid is absorbed. Stir in spinach. Serve chicken over rice immediately.
Because most spinach has dirt and sand attached to the leaves, packaged pre-washed spinach will help speed things along for you. All you need to do is measure and then cut into ribbons. Save the remaining for a mixed greens salad or wilted spinach or tuck into sandwiches in place of regular greens.
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The only changes I made were that I used 10 ozs. frozen chopped spinach cooked and drained instead of the fresh and put some extra lemon juice in the pan while cooking the chicken to give them some extra flavor. I also used more lemon juice in the rice liquid since we love the lemon flavor. My 8 year old cleaned his plate and he doesn't like spinach!