I made this dish the other night when I defrosted chicken and didn’t know what to do with it. I do that a lot, defrost a protein and then wing it with what I have on hand. I find it super fun and creative. This time I used some POM juice, brown rice and spinach. A fabulous combo especially with a little dried tarragon mixed in.
The husband wasn’t home when I made it. Hence the experimentation ;) but the little guy was. He liked the rice but ate chicken legs instead of the chicken pieces in the dish. Why? Cause he’s a crazy 4 year old.. that’s why. It’s was deliscious!
- 4 oz POM juice
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp dried tarragon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch of kosher salt and ground black pepper
- 3 boneless skinless chicken breast (About a pound)
- About 2 cups cooked brown rice I used one of the 90 second bags)
- 2-3 cups of baby spinach
Whisk the POM juice, honey, vinegar, tarragon, garlic powder, onion powder, salt and pepper.
Pierce the chicken a few times with a fork and submerge the chicken. Marinate for at at least a half an hour.
Heat a large skillet over medium high heat and spray with a non-stick cooking spray.
Place the chicken in the hot pan. It will smoke and sizzle. LEAVE it alone! You are going to sear it for 2 minutes. Do not touch it for 2 minutes.
After 2 minutes flip. The honey will burn a little making this GLORIOUS crusty skin. Cook for another minute.
Remove from heat and cut the chicken into pieces. It will still be pink in the middle. That’s ok, we are still going to cook it. We just wanted to get all that yummy flavor.
Return to the heat and add the marinade to deglaze the pan. Bring it to a boil. If your pan is as hot as mine was it will boil immediately.
Add the cooked rice.
Stir in the rice and have it absorb all the flavor.
Add the baby spinach.
Stir in the spinach until it just starts to wilt. Shut off the heat and serve!
|Servings||Amt per Serving|
|3||About a cup|