Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Remove 1 teaspoon lemon zest and squeeze 1/4 cup juice from lemon. If desired, remove additional zest for garnish. In an extra-large skillet heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes or until chicken is done (165°F), turning once. Remove from skillet; cover and keep warm.

  • Add cauliflower and chopped onion to skillet; cook about 2 minutes or until lightly browned, stirring frequently. Add garlic, thyme, salt, and pepper; cook and stir 30 seconds more. Add lemon juice, stirring to scrape up any browned bits in pan. Add the 1 teaspoon lemon zest and the broth. Bring to boiling; reduce heat. Simmer, covered, 6 to 8 minutes or until cauliflower is tender. Remove from heat.

  • Stir in chicken, spinach, and green onions. Cover and let stand about 2 minutes or until spinach is slightly wilted. If desired, serve chicken mixture over brown rice and garnish with additional lemon zest and/or fresh thyme sprigs.


Prepared brown rice is often available in vacuum packages or in the freezer aisle. Just heat it when you don't have time to cook it.

Nutrition Facts

235 calories; total fat 10g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 73mg; sodium 442mg; potassium 679mg; carbohydrates 9g; fiber 3g; sugar 2g; protein 28g; trans fatty acidg; vitamin a 3775IU; vitamin c 52mg; thiaminmg; riboflavinmg; niacin equivalents 12mg; vitamin b6 1mg; folate 151mcg; vitamin b12mcg; calcium 91mg; iron 3mg.