Source: dLife

Chicken served with lemon infused brown rice and wilted spinach.

Servings

1 tbsp butter
1 lb chicken tenders
2 medium garlic cloves , peeled and minced
1 cup Rice, brown, medium grain, cooked , par-boiled
10 oz low sodium chicken broth
1 fresh lemons
4 cup fresh baby spinach

1 In large skillet, over medium heat, melt butter. Add chicken and garlic.
2 Cook chicken until golden brown. Remove chicken from skillet and set aside on plate. Keep warm.
3 Grate 2 teaspoons of lemon zest. Add to skillet.
4 Cut lemon in half and squeeze 1 tablespoon lemon juice. Add to skillet.
5 Add rice and chicken broth to skillet and bring to simmer over medium-high heat.
6 Cover and reduce to low heat. Cook until the juice is absorbed by the rice (usually about 10 minutes).
7 Add spinach to the skillet and mix. Remove from heat.
8 Spoon rice and spinach mixture onto plate and top with chicken.