Poached Chicken Breast and Creamy Spinach Rice
Delicately poached chicken breast, serving with mild white rice and soft, well-cooked spinach, a comforting and easily digestible meal.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 4
- Cuisine: Argentine
- Difficulty: Easy
- Cost: $3.02/serving
Dietary
- Low-Residue
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Soy-Free
- High-Protein
- Low-Sugar
- Low-Fat
- Low-Saturated-Fat
- Low-Calorie
Tags
- steam
- quick
- healthy
- comfort food
- rich
Ingredients
- 1.25 pound chicken breast (boneless, skinless)
- 6 cup chicken broth
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup white rice (uncooked)
- 5 ounce fresh spinach (well-washed, stems removed)
Instructions
- Place chicken breasts in a large saucepan. Pour 4 cups chicken broth over chicken; ensure chicken is fully submerged. Add 1/2 teaspoon salt. Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover, and poach for 10-12 minutes, or until chicken is cooked through.
- While chicken poaches, combine 2 cups chicken broth and 1 cup uncooked white rice in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
- Remove poached chicken from broth and set aside to cool slightly. Shred or slice the chicken into manageable pieces.
- Add the washed and stemmed fresh spinach to the hot rice, gently stirring until wilted and very tender, about 2 minutes.
- Season the chicken and rice mixture with remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Serve the shredded chicken over the creamy spinach rice.
Notes
Ensure chicken is cooked through and easily shredded. For maximum digestibility, make sure spinach is very soft.
Nutrition (per serving)
- Calories: 385
- Protein: 39.5 g
- Carbohydrates: 43.2 g
- Fat: 3.8 g
- Fiber: 4.8 g
- Sodium: 2064 mg
- Saturated Fat: 0.6 g
- Sugar: 1.5 g
- Cholesterol: 100 mg