A delightful and easy-to-make dish combining tender chicken with flavorful lemon-spinach rice.
Heat the butter in a large skillet over medium heat.
Ensure the butter doesn't brown too much; it should melt and sizzle lightly.
Add the chicken tenders and garlic to the skillet and cook until the chicken is golden brown and cooked through, about 6 minutes.
Flip the chicken halfway through to ensure even cooking on both sides.
Remove the chicken from the skillet and set aside, keeping it warm.
Cover the chicken with foil to retain its warmth and juices.
In the same skillet, add the brown rice, chicken broth, mushrooms, thyme, lemon juice, lemon zest, sea salt, and black pepper. Stir to combine.
Scrape the bottom of the skillet to incorporate any browned bits for added flavor.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 10 minutes.
Check the rice occasionally to ensure it doesn't stick to the skillet.
Stir in the spinach and cook until wilted, about 2 minutes.
Add the spinach in batches if needed, allowing it to wilt before adding more.
Serve the rice mixture on a platter and top with the cooked chicken. Garnish with additional lemon zest if desired.
Arrange the chicken neatly on top for an appealing presentation.
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