Fresh, sunny, and simple: this chicken with lemon rice and spinach smells like spring and tastes like a weeknight that naturally winds down. The rice takes on a light lemon aroma, the chicken turns golden brown, and the spinach melts softly into the dish. The result is a plate full of fresh, hearty flavor that you can prepare in a single pan without a lot of dishes or fuss.
Since you don’t use cream or butter, this dish fits well into a cow’s milk-free diet. The flavors remain pure and light, and it works just as well with plant-based margarine or oil. This is handy if you want to avoid cow’s milk or simply feel like a light meal made with everyday supermarket ingredients.
Preparation
Step 1: Cook rice with lemon
Cook the rice according to the instructions on the package and add some grated lemon zest while it’s cooking. This will allow the fresh scent to infuse the grains nicely. Stir occasionally so the rice doesn’t stick to the bottom.
Step 2: Frying chicken
Cut the chicken breast into pieces and heat the oil in a skillet. Sauté the chicken over medium heat until golden brown. Let the chicken cook slowly so it stays tender and doesn't dry out.
Step 3: Add the spinach
Add the spinach to the pan with the chicken. Stir until the leaves have wilted and most of the liquid has evaporated. This only takes a few minutes.
Step 4: Mix and season
Fold the cooked lemon rice into the chicken and spinach. Season to taste with salt, pepper, and, if desired, a squeeze of lemon juice. Taste it to make sure the balance between fresh and savory is just right.
Step 5: Serving
Serve immediately while it's still warm and fragrant. A simple bowl or deep plate works just fine. If you like, you can sprinkle some extra lemon zest on top for a fresh touch.
Nutritional values per person
- 🥦 Vegetables: 70 g
- 🍚 Carbohydrates: 45 g
- 🍗 Protein: 26 g
- 🥑 Grease: 10 g
- 🌾 Fiber: 3 g
- 🧂 Salt: 1.1 g
- 🔥 Energy: 520 kcal
Tips & label
Add some fresh herbs, such as parsley or mint, for extra freshness.
Serve with extra spinach or a green salad for more vegetables.
When purchasing spice blends and lemon products, check for additives containing milk ingredients.
Store leftovers in the refrigerator for up to two days and reheat gently in a pan with a splash of water.
Use a heavy-bottomed pan so the rice doesn't stick and the chicken cooks evenly.
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