Dijon Chicken with Spinach and Lemon RIce

Serves 4
2/3 C brown rice
4 4oz boneless skinless chicken breasts
1 t. paprika
1/2 t. sea salt, divided
1/2 t. pepper
1 T olive oil
1/3 C sour cream
1 T Dijon mustard
1 T fresh lemon juice
1 1/2 t fresh chopped tarragon
2 packed cups chopped spinach
2 t. finely grated lemon zest

1. Cook rice

2. Sprinkle both sides of chicken with paprika, 1/4 t. salt and pepper.

3. In a large non stick skillet heat oil over medium heat. Add chicken and cook 5-6 minutes per side, until cooked through. Remove from skillet and put on a large plate, cover.

4. Reduce heat and add sour cream, mustard, and lemon juice, and tarragon.
Stir until heated through, scraping up bits from bottom and sides of pan, with a wooden spoon, about 20 seconds. Uncover chicken and slice into strips. Put 1 T. sour cream mixture over top evenly. Cover.

5. Heat remaining sour cream mixture, add rice,spinach, lemon zest, 1/4 C water, and remaining 1/4 t. salt. Stir gently until spinach is wilted, about 20 seconds.

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

Calories - 308