Teriyaki Chicken with Spinach and Citrus Brown Rice
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Teriyaki Chicken with Spinach and Citrus Brown Rice

Teriyaki Chicken with Spinach and Citrus Brown Rice

Serves 4 | Prep/Cook Time: 45 Min
  • Calories 420
  • Protein 34g
  • Sodium 730mg
  • Sat.Fat 0g
  • Sugar 6g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 420
% Daily Value*
Total Fat 7g 11 %
Saturated Fat 0g 0 %
Cholesterol 65g 22 %
Sodium 730mg 30 %
Total Carbs 56g 19 %
Dietary Fiber 6g 24 %
Sugars 6g
Protein 34g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
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.
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