Ingredients
1 cup brown rice
3 tablespoons extra-virgin olive oil
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2 inch thick
Coarse salt
2 cloves garlic, thinly sliced
Pinch of red-pepper flakes
1 bunch spinach, trimmed and rinsed (10 oz)
2 tablespoons pine nuts, toasted
2 tablespoons fresh goat cheese
1/2 lemon
Preparation
Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.
