Prep Time
5 min
Cook Time
35 min
Yields
4 servings
With wild rice, tender chicken and some fresh spinach, this meal is super healthy and quick to make.
Courtesy of Amanda Riva of The Hot Plate.
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ingredients
3
cup cooked wild rice
4
boneless skinless chicken breasts
6
baby Bella mushrooms, cut into 6 pieces
2
cup baby spinach, packed
¼
cup reduced-sodium chicken stock
pinch dried basil
pinch dried red chili flakes
½
cup fat-free sour cream
1
cup part-skim Cheddar cheese, shredded
½
tsp salt
pepper
fresh parsley, for serving
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directions
Step 1
Using an oven safe skillet (all stainless steel), heat olive oil over medium-high heat. Add the chicken and sear on both sides until golden, about 5 minutes per side. Transfer to a plate.
Step 2
Add mushrooms to the skillet; stir until softened, about 5 minutes. Deglaze skillet with chicken stock. Stir in spinach, rice, sour cream, dried basil and chili flakes.
Step 3
Add the chicken breasts back to the skillet, sprinkle with cheddar cheese. Bake at 350ºF for 20 minutes until chicken is cooked through.