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.
cup cooked wild rice
boneless skinless chicken breasts
baby Bella mushrooms, cut into 6 pieces
cup baby spinach, packed
cup reduced-sodium chicken stock
pinch dried basil
pinch dried red chili flakes
cup fat-free sour cream
cup part-skim Cheddar cheese, shredded
fresh parsley, for serving
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.
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.
Add the chicken breasts back to the skillet, sprinkle with cheddar cheese. Bake at 350ºF for 20 minutes until chicken is cooked through.