you’ve got the option to make chicken and rice in 20 minutes.
Fresh thyme, chopped basil, or parsley are all good stand-ins for the rosemary.
Round out the meal with a glass of sauvignon blanc.
Photo: Caitlin Bensel
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add chicken to skillet; cook, without stirring, until chicken begins to brown, about 4 minutes.
Add tomatoes, onion, garlic and rosemary.
Cook, stirring occasionally, until onion is tender and tomatoes begin to soften, about 3 minutes.
Whisk together stock and flour in a bowl until combined.
Add to chicken mixture; stir and scrape browned bits from bottom of skillet.
Bring to a boil.
Cook, stirring often, until sauce thickens, 3 to 4 minutes.
Heat rice according to package directions.
Toss to coat (hot rice will wilt the spinach).
Divide rice mixture among 4 plates; top evenly with chicken mixture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.