Ingredients
2 tablespoons olive oil
1-1/2 pounds chicken tenders, cut into bite-size pieces
1/3 cup fresh lemon juice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
2 cups uncooked instant brown rice
4 cups torn ready-to-use spinach
2 medium red apples, cut into 1/2-inch-thick slices
1 tablespoon dried parsley flakes
1/3 cup honey-Dijon salad dressing
Prep and Cook Time 30 minutes
1. Heat oil in large skillet over medium-high heat. Add chicken; cook until slightly browned. Add lemon juice, thyme, salt and pepper. Cover; reduce heat to medium and cook 8 to 10 minutes or until chicken is no longer pink in center. Remove from heat and cool.
2. Bring chicken broth to a boil in medium saucepan over medium-high heat. Add rice; cover, reduce heat to low and cook 10 minutes or until chicken broth is absorbed. Remove from heat and cool.
3. Combine spinach, rice, chicken and apples in large bowl. Sprinkle with parsley flakes. Pour salad dressing over top; toss. Garnish with fresh thyme sprig, if desired.
Serving Suggestion Serve with fresh green and red grapes and toasted sourdough bread slices.
