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Roasted Chicken Breast with Brown Rice and Spinach

Yields2 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

80/20 friendly

 2 tbsp cooking olive oil
 ½ cup short grain brown rice
 2 chicken breasts
 salt/pepper to taste
 1 onion - chopped
 2 cloves garlic - minced
 200 g spinach
 1 lemon - juiced and zest
 ¼ cup toasted pine nuts
1

Preheat the oven to 220 degrees Celcius. Season your chicken breasts and place in a roasting dish and drizzle a bit of cooking olive oil over the skin. Roast for about 20 minutes in the oven, or until cooked through and the skin nice and crispy.

2

Meanwhile, cook the rice according to packet instructions and set aside.

3

Heat the oil in a pan and add the onions stirring until they are cooked, then add the garlic and continue to stir for another minute.

4

Add the spinach to the pan and cover with a lid so the spinach can wilt.

5

Once the spinach has wilted, stir everything though, add the rice, salt and pepper and continue stirring to heat up the rice.

6

Now add half of the lemon juice and lemon zest and stir through.

7

Dish up the rice, top with the chicken breast and another squeeze of fresh lemon juice and zest and finish with a sprinkling of toasted pine nuts.

Nutrition Facts

Servings 0