CHICKEN TENDERS WITH LEMON SPINACH RICE
From AOL recipes. "In a complete meal, a little bit of chicken goes a long way. The whole grains in this dish make it both heartier and healthier."
Provided by Ciocia DD
Categories One Dish Meal
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt the butter over medium heat, then add the chicken and garlic. Cook until the chicken is golden brown; set aside on a plate and keep warm.
- Add the rest of the ingredients except the spinach to the skillet and bring to a boil over high heat. Cover and reduce heat to low and cook until the juice is absorbed (usually about 10 minutes).
- Add the spinach to the skillet and mix. Serve on a plate topped with the chicken.
- NOTE: When entering the ingredients Recipezaar is only recognizing "rice" as the ingredient and not whole grain brown instant rice. Please be aware that the fiber content listed for this recipe will likely be based on the average, run-of-the-mill white rice.
CHICKEN TENDERS WITH LEMON-SPINACH RICE
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. Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'.
Provided by bluemoon downunder
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
PEPPERCORN CHICKEN WITH LEMON SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos
CLASSIC LEMON CHICKEN WITH SAUTEED SPINACH
Steps:
- Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
- Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
- When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
- Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
- Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.
CHICKEN SPINACH SOUP WITH RICE AND LEMON
Steps:
- Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.
LEMON, CHICKEN AND ORZO SOUP WITH SPINACH
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
- Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.
LEMONY CHICKEN AND RICE WITH SPINACH AND FETA
Make and share this Lemony Chicken and Rice With Spinach and Feta recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 5h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Microwave onion, oil, garlic, and oregano in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
- Stir in rice.
- Season chicken with salt and pepper and nestle into slow cooker.
- Cover and cook until chicken is tender, 4-5 hours on LOW.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
- Gently stir shredded chicken, spinach, 1 cup feta, and half-and-half into slow cooker and let sit until spinach is wilted and casserole is heated through, about 5 minutes.
- Stir in lemon zest and juice and season with salt and pepper to taste.
- Sprinkle with remaining ½ cup feta.
- Serve.
Nutrition Facts : Calories 505.5, Fat 18.9, SaturatedFat 9, Cholesterol 166.8, Sodium 573.6, Carbohydrate 41.9, Fiber 1.4, Sugar 2.9, Protein 39.6
CREAMY CHICKEN, SPINACH AND RICE
Make and share this Creamy Chicken, Spinach and Rice recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Spray a 7 X 11 in.
- baking dish with vegetable spray and set aside.
- Combine the soup, water, mayonnaise, and curry powder and mix well.
- Sprinkle the rice over the bottom of the prepared baking dish.
- Layer the spinach evenly over the top of the rice.
- Cover the spinach with half of the sou mix, then top with the chicken, then the remaining soup.
- Sprinkle the chees over the top and bake, uncovered, until bubbly and golden brown, about 1 hour.
SPINACH LEMON CHICKEN BREAST
Snagged from an advertisement in Southern Living and adapted for our tastes. Wilted spinach in a lemony "gravy" to spoon over chicken and the starch of your choice. Wild rice is a nice one to try.
Provided by Ma Field
Categories Chicken Breast
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oil in skillet. Cook spinach and onion over medium heat until just wilted. Remove from skillet and set aside.
- Combine flour, salt and pepper. Dredge chicken in flour.
- Melt butter in skillet. Add chicken. Cook about 4-5 minutes per side, just until golden brown. Remove chicken to heated dish.
- Add broth, wine, lemon juice and garlic. Deglaze pan and cook sauce about 2 minutes, until reduced by half. Add spinach.
- Plate chicken over starch of choice (rice, potatoes or pasta). Pour spinach and sauce over all to serve.
- May be served "family style" by placing all on a single large platter.
Nutrition Facts : Calories 318.9, Fat 12.9, SaturatedFat 4.9, Cholesterol 90.8, Sodium 344.9, Carbohydrate 18.1, Fiber 2.4, Sugar 1.3, Protein 30
BAKED SPINACH LEMON RICE
Here is a different way to serve boring old brown rice. The nutritious grain is jazzed up with spinach, fresh mushrooms, feta cheese, garlic, and dill. Try this as a unique side dish for fish or chicken, or as a vegetarian main dish. Recipe is from Light and Tasty.
Provided by A Messy Cook
Categories Brown Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion, mushrooms, and garlic in oil until tender.
- Stir in rice, spinach, lemon juice, salt, dill, and pepper.
- Reserve 1 tablespoon cheese and stir remaining cheese into skillet; mix well.
- Transfer to sprayed 8-inch square baking dish and sprinkle with reserved cheese.
- Cover and bake at 350 degrees for 25 minutes; uncover and bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 138.9, Fat 4.9, SaturatedFat 1.7, Cholesterol 7.4, Sodium 323.7, Carbohydrate 20, Fiber 2.9, Sugar 1.6, Protein 5
SPINACH LEMON RICE
Make and share this Spinach Lemon Rice recipe from Food.com.
Provided by Dona England
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain rice in cold water.
- Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
- Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
- Uncover place shredded spinach on top of rice without stirring.
- Cover again and cook for another 5 minutes.
- Turn off heat, add lemon juice and let stand covered 10 minutes.
- Fluff with a fork and serve.
Nutrition Facts : Calories 202.1, Fat 2.6, SaturatedFat 0.4, Sodium 31.4, Carbohydrate 40.1, Fiber 2.1, Sugar 0.4, Protein 4.2
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- 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.
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