Best 7 Chicken Tenders With Lemon Spinach Rice Recipes

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Indulge in a culinary journey with our delightful Chicken Tenders with Lemon Spinach Rice, a symphony of flavors that will tantalize your taste buds. This wholesome dish features crispy chicken tenders, enveloped in a golden-brown crust, complemented by a vibrant duo of lemon and spinach rice. The tangy zest of lemon, combined with the earthy notes of spinach, elevates the tender chicken to new heights of deliciousness. Accompanying this main course are three additional delectable recipes: a refreshing Cucumber Salad with Feta and Mint, a creamy Avocado and Corn Dip with crispy tortilla chips, and a decadent Chocolate Mousse for a sweet ending. Let your taste buds embark on an unforgettable adventure with this comprehensive culinary experience.

Let's cook with our recipes!

CHICKEN TENDERS WITH LEMON SPINACH RICE



Chicken Tenders With Lemon Spinach Rice image

From AOL recipes. "In a complete meal, a little bit of chicken goes a long way. The whole grains in this dish make it both heartier and healthier."

Provided by Ciocia DD

Categories     One Dish Meal

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1 tablespoon salted butter
1 lb chicken tenders
2 medium garlic cloves, minced
1 1/2 cups rice, brown, whole grain, instant
14 1/2 ounces chicken broth
1 tablespoon fresh lemon juice
2 teaspoons lemon zest, freshly grated
2 cups Baby Spinach, fresh

Steps:

  • In a large skillet, melt the butter over medium heat, then add the chicken and garlic. Cook until the chicken is golden brown; set aside on a plate and keep warm.
  • Add the rest of the ingredients except the spinach to the skillet and bring to a boil over high heat. Cover and reduce heat to low and cook until the juice is absorbed (usually about 10 minutes).
  • Add the spinach to the skillet and mix. Serve on a plate topped with the chicken.
  • NOTE: When entering the ingredients Recipezaar is only recognizing "rice" as the ingredient and not whole grain brown instant rice. Please be aware that the fiber content listed for this recipe will likely be based on the average, run-of-the-mill white rice.

SKILLET LEMON CHICKEN WITH SPINACH



Skillet Lemon Chicken with Spinach image

This simple, ultra-quick chicken dinner--packed with spinach and peppers--is delicious on its own or served over brown rice or your favorite pasta.

Provided by Carolyn Casner

Categories     Healthy Chicken Thigh Recipes

Time 25m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
1 cup diced red bell pepper
½ teaspoon salt
½ teaspoon ground pepper
4 cloves garlic, minced
½ cup dry white wine
1 teaspoon cornstarch
1 medium lemon, zested and juiced
10 cups lightly packed baby spinach
8 teaspoons grated Parmesan cheese

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken, bell pepper, salt and pepper; cook, stirring occasionally, until the chicken is just cooked through, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Whisk wine and cornstarch together in a measuring cup. Add to the pan along with the lemon juice and zest; stir to coat, then bring to a simmer. Add spinach by the handful; cook, stirring, until wilted, about 2 minutes more. Serve sprinkled with Parmesan.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 11.1 g, Cholesterol 78.4 mg, Fat 16.1 g, Fiber 4.3 g, Protein 25.9 g, SaturatedFat 3.7 g, Sodium 525.9 mg, Sugar 2.1 g

CHICKEN TENDERS WITH LEMON-SPINACH RICE



Chicken Tenders With Lemon-Spinach Rice image

Tasty low-fat, easy to prepare chicken tenders with rice and vegetables which you can have on the table ready to enjoy in less than thirty minutes. Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1 lb chicken breast tenders
2 garlic cloves, minced
1 1/2 cups instant brown rice
15 1/2 ounces chicken broth
1 -2 cup mushroom, cut into chunky pieces
1 teaspoon dried thyme
1 tablespoon lemon juice
2 teaspoons lemon zest
sea salt, to taste
fresh ground black pepper, to taste
2 cups baby spinach leaves, loosely packed, cut into thin strips

Steps:

  • Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.
  • Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.
  • Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.

LEMON CHICKEN TENDERS



Lemon Chicken Tenders image

This a great recipe that my family loves. It's fairly quick and easy, and you more than likely don't have to go out and buy any new ingredients!

Provided by J. Roderick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 35m

Yield 4

Number Of Ingredients 9

½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
½ cup sugar
½ cup lemon juice
1 ½ teaspoons curry powder

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
  • Bake in preheated oven for 15 minutes, turning once.
  • In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
  • Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 48.5 g, Cholesterol 191.8 mg, Fat 6.2 g, Fiber 1.5 g, Protein 46.8 g, SaturatedFat 1.4 g, Sodium 867.3 mg, Sugar 27 g

PAN SEARED CHICKEN WITH TENDER LEEK, LEMON RICE PILAF, AND WHATEVER YOUR GARDEN GROWS SALAD



Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 28

2 leeks
4 (6 to 8-ounce) pieces boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 cup dry white wine
1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1 1/2 cups long grain rice
1/2 cup dry white wine
A few sprigs fresh thyme, leaves stripped and chopped, about 1 tablespoon
1 (14-ounce) can or 2 cups chicken broth or stock
1 cup water
1 handful flat-leaf parsley, chopped
1 lemon, zested
Slivered almonds, toasted, for garnish
1/4 pound (a couple of handfuls from produce bins) fresh wax beans
1/4 pound (a couple of handfuls from produce bins) fresh green beans
1 small yellow squash, julienne cut into strips
1 red bell pepper, cut into thin strips
2 scallions, cut into on a diagonal
2 cups baby spinach or arugula leaves, shredded
1 teaspoon Dijon mustard
2 tablespoons (a couple of splashes) white wine or tarragon vinegar
1/2 lemon, juiced
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh tarragon and/or fresh parsley
Salt and pepper

Steps:

  • Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.
  • Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
  • Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.
  • To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.
  • Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.
  • Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.
  • Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.
  • Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
  • Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.

LEMON AND GARLIC CHICKEN WITH MUSHROOMS



Lemon and Garlic Chicken With Mushrooms image

In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 45m

Yield Serves 4

Number Of Ingredients 12

2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced or puréed
1 teaspoon chopped fresh rosemary
Salt to taste
Freshly ground pepper
2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
2 tablespoons grapeseed, sunflower or canola oil
1 pound mushrooms, sliced
1 teaspoon fresh thyme leaves or 1 tablespoon chopped flat-leaf parsley
1/4 cup dry white wine

Steps:

  • Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
  • Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
  • Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
  • Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
  • Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 3 grams, TransFat 0 grams

VELVET CHICKEN WITH MUSHROOMS, SPINACH, AND GINGER-LEMON SAUCE



Velvet Chicken with Mushrooms, Spinach, and Ginger-Lemon Sauce image

Yield Makes 4 servings

Number Of Ingredients 15

3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons finely shredded peeled fresh ginger
2 teaspoons grated lemon peel
2 teaspoons sugar
1 large egg white
1 tablespoon cold water
2 teaspoons cornstarch
12 ounces chicken tenders, halved lengthwise
1 tablespoon vegetable oil
8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 large red bell pepper, thinly sliced
2 large garlic cloves, minced
1 6-ounce bag baby spinach leaves

Steps:

  • Mix first 6 ingredients in small bowl for sauce. Mix egg white, cold water, and cornstarch in medium bowl; mix in chicken. Let sauce and chicken stand 15 minutes.
  • Heat wok or large nonstick skillet over medium-high heat 1 minute. Add oil and tilt to coat. Add chicken; stir-fry 2 minutes. Add mushrooms, bell pepper, and garlic; stir-fry until mushrooms are browned at edges, about 3 minutes. Add sauce; cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss 1 minute.

Tips:

  • For the most flavorful chicken tenders, use boneless, skinless chicken breasts cut into strips. You can also use chicken thighs, but they will be a little fattier.
  • To make the chicken tenders extra crispy, coat them in a mixture of flour, cornstarch, and spices before frying.
  • If you don't have a deep fryer, you can shallow fry the chicken tenders in a large skillet over medium heat.
  • Be sure to cook the chicken tenders until they are golden brown and cooked through. This will help ensure that they are safe to eat.
  • Serve the chicken tenders with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.
  • The lemon spinach rice is a great side dish for chicken tenders. It is light and refreshing, and it pairs well with the crispy chicken.
  • To make the lemon spinach rice, simply cook the rice according to package directions. Then, stir in the lemon juice, zest, spinach, and Parmesan cheese.
  • You can also add other vegetables to the lemon spinach rice, such as chopped broccoli, carrots, or peas.

Conclusion:

Chicken tenders with lemon spinach rice is a delicious and easy-to-make meal. The chicken tenders are crispy and flavorful, and the lemon spinach rice is light and refreshing. This meal is perfect for a weeknight dinner or a casual weekend lunch.

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