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.


  • 1tablespoon unsalted butter
  • 1lb chicken breast tenders
  • 2garlic cloves, minced
  • 12cups instant brown rice
  • 15 12ounces 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


  • 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 %

By Fkkzzz

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