Ingredients
1 Tbsp. butter
1 (16 oz.) pkg. chicken breast tenders
1 tsp. purchased minced garlic
1½ cups uncooked instant brown rice
1 (14.5 oz.) can chicken broth
1 Tbsp. lemon juice
2 tsp. grated lemon peel
2 cups spinach leaves, cut into thin strips
Preparation
Melt butter in 12" skillet; add chicken tenders and garlic. Cook over medium heat, turning occasionally, until browned and no longer pink (6-8 minutes). Remove chicken from skillet; keep warm. Add all remaining ingredients except spinach to same skillet. Cook over high heat until mixture comes to a boil (2-3 minutes). Cover; reduce heat to low. Cook until all liquid is absorbed (8-10 minutes). Stir in spinach. Serve chicken over rice immediately.
