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.