By Keller Jones
Rinse 1 cup of rice under cold water. Add it to a pot with 2 tablespoons of butter and 2 cups of water. Bring to a boil, cover, and simmer for 18-20 minutes or until the rice is tender.
While the rice is cooking, season the chicken breasts with salt and black pepper. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until cooked through and golden brown. Remove from the skillet and let them rest.
In the same skillet, add 1 tablespoon of butter and minced garlic (3 cloves). Sauté for 1 minute. Add the juice of 1 lemon and 2 tablespoons of chopped parsley. Return the chicken to the skillet and coat with the lemon-herb butter. Remove from heat.
In another skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 4 cups of spinach and a pinch of salt. Sauté until wilted, about 3-4 minutes.
Serve the chicken with butter rice and sautéed spinach. Optionally, garnish with extra lemon slices and parsley.
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By Keller Jones
This High Protein Nutrient Dense Balanced Meal recipe is ready in 40 minutes and features chicken breasts, rice, butter and other delicious ingredients. Contains 480 calories total.
Rinse 1 cup of rice under cold water. Add it to a pot with 2 tablespoons of butter and 2 cups of water. Bring to a boil, cover, and simmer for 18-20 minutes or until the rice is tender.
While the rice is cooking, season the chicken breasts with salt and black pepper. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until cooked through and golden brown. Remove from the skillet and let them rest.
In the same skillet, add 1 tablespoon of butter and minced garlic (3 cloves). Sauté for 1 minute. Add the juice of 1 lemon and 2 tablespoons of chopped parsley. Return the chicken to the skillet and coat with the lemon-herb butter. Remove from heat.
In another skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 4 cups of spinach and a pinch of salt. Sauté until wilted, about 3-4 minutes.
Serve the chicken with butter rice and sautéed spinach. Optionally, garnish with extra lemon slices and parsley.
Calories per Serving: 480
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