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Ingredients of Chicken Florentine over Brown rice:

1. Prepare 1/2 cup of Basmati Brown Rice
2. Prepare 8 oz - Chicken Breast (diced/cubed)
3. Prepare 2 tsp for ev olive oil
4. Give 1 medium red hot pepper (diced)
5. You need 8 oz - can diced roasted tomatoes
6. Make ready for Large handful of baby spinach (roughly chopped)
7. Prepare 3 cloves for garlic (diced)
8. Need 1/2 tsp - salt, pepper, basil, oregano, thyme
9. Require 12 oz of low sodium chicken stock
10. Make ready 1 tbsp - feta cheese
11. Give 2 tbsp of Worchestershire Sauce
12. Take - Small handful of chopped fresh cilantro

Chicken Florentine over Brown rice step by step:

1. Bring 1.5 cups of salted water to a boil then add the rice & Worchestershire Sauce & cover on low heat.
2. While the rice is cooking heat up a nonstick pan & add the olive oil.
3. Season the chicken with the spices & add to the pan with olive oil & add the peppers.
4. Cook for about 4-6 minutes occasionally stirring with a spatula or spoon. Then add the garlic
5. Add 1 cup of chicken stock to the chicken & Pepper mixture. Then cover and keep on medium to low heat. Cook for 15 minutes.
6. Stir the rice occasionally and add 1/2 cup of chicken stock to the rice, along with pepper & 1/4 of the cilantro. Add 1/2 chicken stock 1/2 water as needed to keep from burning if reduces too much during cooking. At the 18-20 minute uncover the rice.
7. Add the diced tomatoes & remaining cilantro to the chicken Pepper mixture and cover on low to medium heat stirring occasionally. Cook until mostly reduced on low heat at a simmer.
8. When the rice has roughly 5 minutes left to cook add the spinach to the chicken mixture & cover stirring occasionally until it starts to wilt in the mixture.
9. Once the rice is tender turn off both burners letting the rice & chicken sit for 3-5 minutes.
10. Assembly the rice on a plate. Carefully scoop the chicken Pepper & tomato mixture onto to the rice. Lightly sprinkle with the feta cheese. Packaging the leftovers for the next day or prepare for 2.

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