Recipes


PRINT PAGE   

Teriyaki Chicken with Spinach and Citrus Brown Rice

Teriyaki Chicken with Spinach and Citrus Brown Rice Recipe

Print Recipe

Prep/Cook Time: 45 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

YOU MAY ALSO LIKE


1 package
2 1/2 cups instant brown rice, cooked
1/4 cup bottled teriyaki sauce
2 tablespoons lemon juice
Coarsely ground black pepper, to taste
1 tablespoon canola or vegetable oil
3 tablespoons water
1 small can (6 ounces) mandarin orange segments, drained, but reserve liquid from can
1 bags (9 ounces) baby spinach leaves, coarsely chopped (about 5 - 6 cups packed)
Salt to taste


  1. Preheat oven to 400°F. Line a baking sheet with foil and set aside.
  2. Cook instant brown rice according to package instructions. Remove from heat and set aside.
  3. Meanwhile, place chicken into a shallow bowl and combine with teriyaki sauce and lemon juice, making sure that ingredients are evenly distributed. Season with pepper to taste. Let sit for 3 to 5 minutes.
  4. In a medium non-stick or cast-iron skillet, heat oil over medium-high heat until surface is very hot. Add chicken (including liquid) and cook uncovered until both sides start to turn golden-brown, about 3 to 4 minutes per side. Transfer to prepared baking sheet and roast chicken uncovered about 25 minutes or until a meat thermometer inserted in thickest part of chicken breast reaches 170°F. Let sit for 3 to 5 minutes before slicing and portioning chicken.
  5. Meanwhile, in the same skillet, heat water and reserved liquid from canned oranges over medium-high heat until boiling. Add spinach and sauté until leaves wilt, about 1 minute, scraping up brown bits from skillet. Stir in rice and orange segments, and season with salt taste. Mix well until all ingredients are thoroughly combined. Remove from heat.
  6. Serve equal amounts of chicken over rice mixture.

  • Serving Size 314g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 420

  • Total Fat 7g (11%)

  • Saturated Fat 0g (0%)

  • Trans Fat 0g

  • Cholesterol 65mg (22%)

  • Sodium 730mg (30%)

  • Total Carbohydrate 56g (19%)

  • Dietary Fiber 6g

  • Sugars 6g

  • Protein 34g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




Be the first to write a review for this recipe!

Sign Up    Log In

Email Address

Password

Log In

Forgot your Password?

Email Address

Password

Confirm Password

First Name

Last Name

Zip Code

Sign Up

 
     
RECIPES PRODUCTS TIPS FROM THE KITCHEN PERDUE WAY WHAT'S NEW
Search Recipes
Recipe Videos
Search Products
Our Brands
Where to Buy
What's New
Handling Tips
Storage
Kitchen Prep
Cooking
Never Imported
Fresh Taste
100% Veggie Feed
USDA Program
Family Heritage
Overview

Other Perdue Sites

X CLOSE

AgriBusiness AgriRecycle Careers Perdue Retail Trade
 
Corporate Foodservice International