Bourbon Garlic Chicken with Rice and Lemon Spinach

Bourbon Garlic Chicken with Rice and Lemon Spinach

Yep, this is one of the best meals we’ve made in a LONG time and it was incredibly easy. The inspiration for the chicken came from Spark Recipes, a website dedicated to healthy recipes. The spinach idea came from a recipe listed in a Penzey’s magazine. It all came together and I regret not making enough for leftovers.

Bourbon Garlic Chicken with Rice and Lemon Spinach

 

Ingredients

  • Rice
    • White rice
    • Butter
    • Water
    • Penzey’s Garlic Powder, to taste
    • Kosher salt to taste
    • Pepper to taste
  • Chicken
    • 2 chicken breasts (according to Spark Recipes, this would amount to 8 servings, 3oz. each—for my husband and I it is 2 servings)
    • 5 cloves garlic, minced
    • 2 Tbsp butter
    • Some bourbon (didn’t measure this; maybe 1/4 Cup?)
    • 1 small can mushrooms
  • Spinach
    • 9 oz uncooked, washed baby spinach
    • 2 tsp butter
    • 1 Tbsp lemon juice (fresh is best)
    • Salt & pepper to taste

Directions

  1. Rice: Prepare the rice in a rice cooker (white rice, water, butter). Add garlic powder, salt and pepper
  2. Chicken: Meanwhile, sautee the garlic in the butter. Add the chicken, mushrooms and bourbon. Cover and cook until the internal temperature of the chicken reaches 160°F.
  3. Spinach: While the chicken and rice are cooking, melt 2 tsp butter in a saucepan. Add lemon juice and spinach. Cook until the spinach is… cooked. Add salt & pepper.
  4. Serve the chicken and mushrooms on top of a bed of spinach on top of a bed of rice.
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