Tasty low-fat, easy to prepare chicken tenders with rice and vegetables which you can have on the table ready to enjoy in less than thirty minutes.
INGREDIENTS
- 1tablespoon unsalted butter
- 1lb chicken breast tenders
- 2garlic cloves, minced
- 1 1⁄2cups instant brown rice
- 15 1⁄2ounces chicken broth
- 1 -2cup mushroom, cut into chunky pieces
- 1teaspoon dried thyme
- 1tablespoon lemon juice
- 2teaspoons lemon zest
- sea salt, to taste
- fresh ground black pepper, to taste
- 2cups baby spinach leaves, loosely packed, cut into thin strips
DIRECTIONS
- Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.
- Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.
- Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.
NUTRITION INFO Serving Size: 1 (309) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 320.9 Calories from Fat 62 g 20 % Total Fat 7 g 10 % Saturated Fat 2.7 g 13 % Cholesterol 80.3 mg 26 % Sodium 510.5 mg 21 % Total Carbohydrate 32 g 10 % Dietary Fiber 1.5 g 5 % Sugars 0.9 g 3 % Protein 30.4 g 60 %