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Pan-Fried Chicken With Spinach and Pine Nuts
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Pan-fried chicken over brown rice with spinach, pine nuts, and goat cheese for a classy and satisfying meal.
Ingredients:
  • 1 cup brown rice
  • 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
  • coarse salt to taste
  • 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:
  • Combine brown rice and water in a saucepan, bring to a boil. Lower heat, cover, and simmer for 45 to 50 minutes until tender and liquid is absorbed.
  • As the rice simmers, warm up 1 tablespoon of aromatic olive oil in a spacious skillet over a gentle flame. Season chicken breasts with salt and sear them in the fragrant oil until beautifully golden on each side and cooked through, about 5 to 8 minutes per side. Then, carefully place the succulent chicken to the side.
  • In a skillet, warm 2 tablespoons of olive oil. Sauté garlic and pepper flakes in the fragrant oil for about 1 minute. Add spinach and cook until wilted, stirring frequently, for about 2 minutes. Season with salt to taste.
  • On a serving platter, layer cooked brown rice followed by chicken breasts. Top with spinach, pine nuts, and goat cheese. Finish by drizzling lemon juice over the dish before serving.

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