Chicken Tenders With Lemon-Spinach Rice

• 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

1. 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.
2. 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.
3. 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.

unsalted butter, chicken breast tenders, garlic, instant brown rice, chicken broth, mushroom, thyme, lemon juice, lemon zest, salt, fresh ground black pepper, baby spinach leaves

Taken from www.food.com/recipe/chicken-tenders-with-lemon-spinach-rice-351703 (may not work)