I made this recipe on the weekend, with a few substitutions because I didn't have the ingredients. The recipe didn't really turn out. I tried again tonight, and I'm so glad I did. It turned out great! I'm glad I tried it again, with the right ingredients. Funny how when I make it like it's supposed to be made, that it works out, huh?
I'm looking forward to a week of normal. No more cake course, no social commitments, nada. This week I can do as I please, and this week, I wish to cook!
Dijon Chicken with Spinach & Lemon Rice
Makes: 4 servings
2/3 cup brown rice
4 4-oz boneless, skinless chicken breasts
1 tsp paprika
1/2 tsp sea salt, divided
1/2 tsp fresh ground black pepper
1 Tbsp olive oil
1/3 cup low-fat sour cream
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
1 1/2 tsp chopped fresh tarragon
2 packed cups spinach, coarsely chopped
2 tsp finely grated lemon zest
Cook rice according to package directions; set aside.
Meanwhile, sprinkle both sides of chicken breast with sea salt, pepper, and paprika. In a large non-stick skillet, heat oil on medium-high. Add chicken and cook for 5 to 6 minutes per side, until cooked through. Remove from skillet and transfer to a large plate. Cover and set aside.
Source: Clean Eating Magazine, March 2012.