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Ingredients

1 cup brown rice 2 cups water 1 tablespoon olive oil 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick coarse salt to taste 2 tablespoons olive oil 2 cloves garlic, chopped 1 pinch red pepper flakes, or to taste 1 bunch fresh spinach leaves, trimmed and rinsed 2 tablespoons pine nuts 2 tablespoons crumbled goat cheese ½ lemon, juiced

Nutrition Info

413.4 calories carbohydrate: 32.7 g cholesterol: 69.9 mg fat: 17.5 g fiber: 4.3 g protein: 31.6 g saturatedFat: 3.5 g servingSize: - sodium: 249.2 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
Heat 2 tablespoons olive oil in the skillet, cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute, stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.

4 servings

Light, fresh chicken and wilted greens topped with tangy goat cheese.