(Originally posted on Tiny Girl Eats at tinygirleats.wordpress.com)
– 1 lb chicken breast tenderloins, chopped into bite size pieces (marinated in olive oil, salt & pepper, dried rosemary & parsley shakes — or really whatever spices like those you prefer)
– 2 tbsp butter
– 2 tbsp olive oil
– 4 cloves garlic, minced (or chopped because I am really terrible at mincing — also I know garlic is NOT low fodmap; however, I really have no issue with garlic & I haven’t found myself getting sick after eating foods with it chopped in)
– 1/2 cup chicken broth
– 2 big handfuls of baby spinach
– About 6-10 grape tomatoes, sliced in half lengthwise
– Some goat cheese crumbles
Rice: I did not measure out how much it was — I am sorry! I put 1 cup of white rice into 2.5 cups of boiling water, cooked it for 15 minutes so it was a little undone (in order to soak up the chicken broth better later) & then used two big cooking scoops in the actual recipe. Also other recipes used pasta but I did not have any on hand.
– Cook the rice (make it a little undercooked if you want it to soak up some chicken broth later. Set aside.
– In a large skillet, heat butter & oil over high heat; add chopped chicken and brown. Once done, set aside.
– Turn heat down to medium and toss in the chopped/minced garlic; stir quickly, scraping the bottom of the skillet. Pour in the broth and stir again, scraping the bottom of the skillet. Let the liquid cook until most of the liquid is bubbling.
– Turn off the heat and add the chicken, the spinach, the grape tomatoes and the rice. Scrape in some goat cheese crumbles and toss the chicken, spinach, grape tomatoes, rice & cheese together, until the rice is brownish tinged and the liquid is sopped up.
– Serve heaping scoops with more goat cheese crumbles/scrapes on top.