Sauteed Chicken with Spinach, Garlic, and Pine Nuts

Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.

  • Servings: 4

Photography: Johnny Miller

Source: Whole Living, June 2012


  • 1 cup brown rice
  • 3 tablespoons extra-virgin olive oil
  • 4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2 inch thick
  • Coarse salt
  • 2 cloves garlic, thinly sliced
  • Pinch of red-pepper flakes
  • 1 bunch spinach, trimmed and rinsed (10 oz)
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons fresh goat cheese
  • 1/2 lemon


  1. Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.

  2. Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.

  3. To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.


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