Warm Spinach and Rice Chicken Salad
Transform your weeknight dinner routine with this Warm Spinach and Rice Chicken Salad, a vibrant and satisfying combination of tender chicken, wholesome brown rice, and nutrient-packed baby spinach. This recipe features juicy slices of pan-seared chicken breast, aromatic garlic-infused rice, and a medley of fresh vegetables like cherry tomatoes and red onion, all brought together with a zesty lemon-Dijon dressing. Finished with optional crumbled feta and fresh parsley for an extra layer of flavor, this warm salad is the perfect balance of hearty and healthy. Ready in just 35 minutes, it’s a quick and delicious meal ideal for busy evenings or light lunches. Packed with protein, fiber, and fresh ingredients, this dish will keep you coming back for more.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Cooked brown rice
- 4 cups Baby spinach
- 1 cup Cherry tomatoes, halved
- 0.5 piece Red onion, thinly sliced
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Crumbled feta cheese (optional)
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts, and cook for 6-8 minutes on each side, or until fully cooked. Remove from the pan, let them rest for 5 minutes, and then slice into thin strips.
In the same skillet, add an additional 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.
Add the cooked brown rice to the skillet and stir to heat through, about 2-3 minutes.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper to make the dressing. Set aside.
In a large mixing bowl, combine the baby spinach, cherry tomatoes, and red onion. Add the warm rice and chicken slices to the bowl.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
If desired, sprinkle the crumbled feta cheese and chopped parsley on top for added flavor.
Serve the salad immediately while the rice and chicken are still warm.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 9.0 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1778 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
