Easy Lemon Chicken and Rice Dinner

Image courtesy of @iwashyoudry

I’ve always wanted to get in on the cooking side of the internet but never had the guts. Who am I to tell people what to eat? But now that I know myself in the kitchen and can prepare around various dietary restrictions — mainly our dairy issues — I feel like I can share some of my hard-earned experience.

To lead off my cooking section I chose a family favorite — lemon chicken and rice. The kids devour it; my husband likes it enough to take it for lunch and I’m not out 2 hours in the kitchen. So here hit goes.

I hope you enjoy!

Ingredients:

• 2-4 organic, pasture raised boneless, skinless chicken breasts

• 2 cups organic chicken stock (I like to use better than bullion base)

• 1/2 cup dry white wine or sauvignon blanc

• 2 small (or 1 large) organic shallots or finely chopped

• 3 organic cloves of garlic, minced

• Juice from 1-2 lemons (depending on taste)

• 2 cups fresh organic spinach leaves

• 2 tablespoons capers

• 1 cup cooked brown rice

• Salt and pepper, to taste

• Olive oil, for cooking

Instructions:

1. Prepare the chicken breasts by seasoning them with salt and pepper on both sides. Set them aside while you work on the other ingredients.
2. Heat a large skillet drizzled with 1 tbs. olive oli over medium-high heat.
3. Once the oil is hot, add the chicken breasts to the skillet. Brown for 4-5 minutes per side or until they are golden brown. Remove the chicken breasts from the skillet and set aside.
4. In the same skillet, add the chopped shallots and sauté until translucent constantly moving. Add the garlic and sauté for 1 minute.
5. Add the chicken stock and white wine into the skillet with the shallots and garlic. Bring the mixture to a gentle boil and reduce the heat to medium-low.
6. Return the chicken breasts to the skillet, making sure they are submerged in the liquid. Cover the skillet with a lid and let the chicken simmer for about 10 minutes or until it is cooked through and reaches an internal temperature of 165°F (74°C).
7. While the chicken is simmering, prepare the brown rice according to the package instructions. Once the rice is cooked, set it aside.
8. Remove the lid from the skillet and add lemon, spinach and capers. Stir gently, allowing the spinach to wilt and the flavors to meld for about 2-3 minutes.
9. Check the seasoning and adjust with salt and pepper if needed.
10. To serve, spoon cooked brown rice onto serving plates. Place a chicken breast on top of the rice. Ladle some of the simmering liquid, spinach, shallots, and capers over the chicken.
11. Garnish with sliced lemon and a sprinkle of fresh parsley.

Enjoy! x Corinne