Garlic Chicken over Baby Spinach with Toasted Pine Nuts

  • Prep 20 min
  • Total 40 min
  • Servings 4

Ingredients

Dressing

  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Chicken and Spinach

  • 1/4 cup pine nuts
  • 1/2 cup corn flake crumbs
  • 1/2 teaspoon garlic powder
  • 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 shallots, halved and sliced (about 3/4 cup)
  • 3/4 lb sliced mushrooms (about 4 cups)
  • 3 tablespoons sliced sun-dried tomatoes in oil
  • 8 cups fresh baby spinach leaves

Steps

  • 1
    In small bowl or tightly covered container, beat with wire whisk or shake dressing ingredients; set aside.
  • 2
    Heat 10-inch nonstick skillet over medium heat until hot. Cook pine nuts in skillet about 4 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown; remove and set aside.
  • 3
    Meanwhile, in medium bowl, mix corn flake crumbs and garlic powder. Add chicken; toss until evenly coated. Increase heat to medium-high. In same skillet, heat 1 tablespoon of the oil until hot. Cook chicken in oil 8 to10 minutes, turning occasionally, until no longer pink in center; remove and set aside.
  • 4
    In same skillet, heat remaining 1 tablespoon oil until hot. Cook shallots and mushrooms in oil about 7 minutes, stirring occasionally, until golden brown and tender. Stir in sun-dried tomatoes; remove from heat, stir in chicken.
  • 5
    To serve, arrange spinach in 4 serving plastes; top with chicken mixture. Sprinkle with toasted pine nuts. Serve with dressing.

  • If you’re running short on time, serve this recipe with your favorite citrus vinaigrette dressing.
  • Once the chicken is cooked in this recipe, there is no need to keep it hot. This recipe is actually best served with warm chicken atop the spinach.

Nutrition Facts

Serving Size: 1 Serving
Calories
690
Calories from Fat
420
Total Fat
46g
71%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
115mg
39%
Sodium
370mg
15%
Potassium
1270mg
36%
Total Carbohydrate
22g
7%
Dietary Fiber
4g
16%
Sugars
9g
Protein
46g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
40%
40%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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