Garlic Chicken over Baby Spinach with Toasted Pine Nuts

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  • 20 min prep time
  • 40 min total time
  • 15 ingredients
  • 4 servings

Ingredients

Dressing

1/3
cup olive oil
1/4
cup fresh lemon juice
1
tablespoon honey
1/2
teaspoon Dijon mustard
1/4
teaspoon salt
1/8
teaspoon pepper

Chicken and Spinach

1/4
cup pine nuts
1/2
cup corn flake crumbs
1/2
teaspoon garlic powder
1
package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
2
tablespoons olive oil
2
shallots, halved and sliced (about 3/4 cup)
3/4
lb sliced mushrooms (about 4 cups)
3
tablespoons sliced sun-dried tomatoes in oil
8
cups fresh baby spinach leaves

Directions

  1. 1 In small bowl or tightly covered container, beat with wire whisk or shake dressing ingredients; set aside.
  2. 2 Heat 10-inch nonstick skillet over medium heat until hot. Cook pine nuts in skillet about 4 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown; remove and set aside.
  3. 3 Meanwhile, in medium bowl, mix corn flake crumbs and garlic powder. Add chicken; toss until evenly coated. Increase heat to medium-high. In same skillet, heat 1 tablespoon of the oil until hot. Cook chicken in oil 8 to10 minutes, turning occasionally, until no longer pink in center; remove and set aside.
  4. 4 In same skillet, heat remaining 1 tablespoon oil until hot. Cook shallots and mushrooms in oil about 7 minutes, stirring occasionally, until golden brown and tender. Stir in sun-dried tomatoes; remove from heat, stir in chicken.
  5. 5 To serve, arrange spinach in 4 serving plastes; top with chicken mixture. Sprinkle with toasted pine nuts. Serve with dressing.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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