Dijon Chicken w/spinach and Lemon rice

I just made this last night and it was delicious!! I did double the sauce and rice (kept the lemon zest the same, I didnt want it too lemony), since my family has 5 and they like rice. I also cooked my chicken in cubes from the beginning because that is how I store them in the freezer. 

Dijon Chicken with Spinach & Lemon Rice  
Makes: 4 servings  Calories 308   protein 31 g
Ingredients:
2/3 cup brown rice
4 4-oz boneless, skinless chicken breasts
1 tsp paprika
1/2 tsp sea salt, divided
1/2 tsp fresh ground black pepper
1 Tbsp olive oil 
1/3 cup low-fat sour cream
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
1 1/2 tsp chopped fresh tarragon
2 packed cups spinach, coarsely chopped
2 tsp finely grated lemon zest


Directions:
Cook rice according to package directions; set aside.

Meanwhile, sprinkle both sides of chicken breast with sea salt, pepper, and paprika.  In a large non-stick skillet, heat oil on medium-high.  Add chicken and cook for 5 to 6 minutes per side, until cooked through.  Remove from skillet and transfer to a large plate.  Cover and set aside.

Reduce heat to medium-low and add sour cream, Dijon, lemon juice, and tarragon.  Stir until heated through, scraping up browned bits from bottom and sides of skillet with a wooden spoon, about 20 seconds.  Uncover chicken and spoon 1 Tbsp sour cream mixture over top, dividing evenly.  Cover and set aside.

Heat remaining sour cream mixture on medium.  Add rice, spinach, lemon zest, 1/4 cup water and remaining 1/4 tsp sea salt.  Stir gently until spinach is wilted, about 20 seconds.

Spoon onto serving plates and top with chicken, dividing evenly.


Source: Clean Eating magazine March 2012

Apricot- Balsamic Chicken

Serving size: 4 ounces chicken breast w/ 1 1/2 Tablespoons sauce

Calories per serving: 344

Apricot-Balsamic Chicken

Ingredients:

1 teaspooon olive oil

1/2 cup red onion chopped

1 1/2 teaspoons fresh thyme,minced

1/2 teaspoon salt divided

1 pound chicken breasts,skinless & boneless

1/3 cup apricot jam

2 Tablespoons balsamic vinegar

1/4 teaspoon black pepper, freshly ground

Directions:

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes.

2. Sprinkle thyme and 1/4 teaspoon salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Reduce heat to medium. Add 1/4 teaspoon salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.

*Pounding the chicken will ensure even cooking and add more tenderness to it.

Recipe from: recipegirl.com