Best Chicken Spinach Lemon Rice Recipes

CHICKEN SPINACH SOUP WITH RICE AND LEMON

Steps:

• Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.

CHICKEN TENDERS WITH LEMON-SPINACH RICE

Steps:

• Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.
• Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.
• Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.

CHICKEN AND RICE SOUP WITH SPINACH, LEMON, AND DILL

Steps:

• Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf or leaves and cook, stirring, about 30 seconds. Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes. Stir in the shredded chicken, the rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes. Stir in the dill and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, 1 Tbs. at a time, if needed, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with 1 Tbs. sliced scallion, if you like. nutrition information (per serving): Calories (kcal): 200; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1.5; Protein (g): 12; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 29; Polyunsaturated Fat (g): 1; Sodium (mg): 1320; Cholesterol (mg): 0; Fiber (g): 4;

CHICKEN & SPINACH-LEMON RICE

Steps:

• 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.

CHICKEN TENDERS WITH LEMON SPINACH RICE

Steps:

• In a large skillet, melt the butter over medium heat, then add the chicken and garlic. Cook until the chicken is golden brown; set aside on a plate and keep warm.
• Add the rest of the ingredients except the spinach to the skillet and bring to a boil over high heat. Cover and reduce heat to low and cook until the juice is absorbed (usually about 10 minutes).
• Add the spinach to the skillet and mix. Serve on a plate topped with the chicken.
• NOTE: When entering the ingredients Recipezaar is only recognizing "rice" as the ingredient and not whole grain brown instant rice. Please be aware that the fiber content listed for this recipe will likely be based on the average, run-of-the-mill white rice.

CHICKEN TENDERS WITH LEMON-SPINACH RICE

Steps:

• Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.
• Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.
• Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.