Spinach Chicken Skillet

By Nana_CAM

The well-blended flavours of chicken, nutmeg and dill just seem to pop when sprinkled with lemon - it's a whole new taste sensation! If you don't have a large frying pan with a lid, use the lid from your Dutch oven or wok.

Ingredients

• 1 tbsp. Olive (or cooking) oil
• 1 lb. boneless, skinless chicken breast halves, cut into 1 inch cubes
• 1/2 tsp. Salt
• Pepper
• 2 cups chopped onion
• 2 tsp. Lemon zest
• 3 cups chicken broth
• 1 1/2 cups converted white rice
• 1/4 tsp. Ground nutmeg
• 2 Cups coarsely chopped fresh spinach leaves, lightly packed
• 2 tbsp. Chopped fresh dill (or 1 1/2 tsp., dried)
• 1 tbsp. Lemon juice

Preparation

Step 1

Heat olive oil in large frying pan on medium-high. Sprinkle with salt and pepper. Cook for about 5 minutes, stirring occasionally, until starting to brown.

Add onion and lemon zest. Cook for about 5 minutes, stirring often, until onion starts to soften.

Add next 3 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes, without stirring. Remove from heat.

Add spinach and dill. Stir. Let stand , covered, for about 10 minutes until liquid is absorbed and rice is tender.

Add lemon juice. Stir. Makes about 8 cups.

7 PointsPlus