By Keller Jones
Rinse the rice under cold water until the water runs clear. Set aside.
Season the chicken breasts on both sides with salt, black pepper, dried thyme, and dried oregano.
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked and golden brown. Remove from the pan and let rest.
In the same pan, reduce the heat to medium, and add 1 tablespoon of butter. Sauté finely chopped garlic (2 cloves) until fragrant.
Add the rice to the pan and stir well to coat with the butter and garlic for about 2 minutes.
Pour in the chicken broth, bring to a boil, then reduce the heat to low and cover. Cook for 15-18 minutes until the rice is tender and has absorbed the liquid. Fluff with a fork once done.
Meanwhile, heat another tablespoon of olive oil in a separate pan over medium heat. Add 2 cloves of minced garlic and sauté for about 30 seconds.
Add the spinach to the pan and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat.
Melt the remaining 2 tablespoons of butter and drizzle over the cooked rice.
Slice the chicken breasts and serve over the garlic butter rice with the sautéed spinach on the side.
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By Keller Jones
This High Protein Nutrient Dense Dinner Main Course recipe is ready in 45 minutes and features Chicken breast, Rice, Butter and other delicious ingredients. Contains 550 calories total.
Rinse the rice under cold water until the water runs clear. Set aside.
Season the chicken breasts on both sides with salt, black pepper, dried thyme, and dried oregano.
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked and golden brown. Remove from the pan and let rest.
In the same pan, reduce the heat to medium, and add 1 tablespoon of butter. Sauté finely chopped garlic (2 cloves) until fragrant.
Add the rice to the pan and stir well to coat with the butter and garlic for about 2 minutes.
Pour in the chicken broth, bring to a boil, then reduce the heat to low and cover. Cook for 15-18 minutes until the rice is tender and has absorbed the liquid. Fluff with a fork once done.
Meanwhile, heat another tablespoon of olive oil in a separate pan over medium heat. Add 2 cloves of minced garlic and sauté for about 30 seconds.
Add the spinach to the pan and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat.
Melt the remaining 2 tablespoons of butter and drizzle over the cooked rice.
Slice the chicken breasts and serve over the garlic butter rice with the sautéed spinach on the side.
Calories per Serving: 550
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