Lemon Parmesan Chicken and Rice Skillet

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 1 1/2 cup Baby spinach
  • 2 cloves Garlic
  • 3 tsp Lemon, fresh zest
  • 1/2 cup Onion
  • 3 tbsp Parsley, fresh

• Canned Goods

  • 1 1/4 cup Chicken broth, low-sodium

• Condiments

  • 1/4 cup Lemon juice, fresh

• Pasta & Grains

  • 1 1/2 cup Minute whole grain brown rice

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/2 tsp Pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese, grated

Found on a-kitchen-addiction.com

Ingredients

• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• ½ C onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp cornstarch
• 1¼ C low-sodium chicken broth
• ¼ C fresh lemon juice
• ½ tsp salt
• ½ tsp ground pepper
• 1½ C Minute® Whole Grain Brown Rice
• 1½ C baby spinach
• ½ C grated Parmesan cheese
• 3 tbsp fresh parsley, chopped
• 3 tsp fresh lemon zest

Directions

• In a large skillet, saute chicken, onion, and garlic in olive oil over medium heat until chicken is lightly browned, about 5 minutes. Stir in cornstarch and cook for 1 minute.
• Carefully stir in chicken broth, lemon juice, salt, pepper, and rice. Cover and bring to a simmer. Allow to simmer for 5-7 minutes, or until most of the liquid is gone.
• Stir in spinach, grated Parmesan cheese, parsley, and lemon zest. Cover, remove from heat, and allow to stand for 5 minutes.
• Remove cover and fluff mixture with a fork. Serve with additional Parmesan cheese and lemon zest, if desired.