• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 30


Looking for a gluten free recipe for Kyra's friend Jen, I found this one that quickly became everyone's favorite. Lots of light, lemony flavor.


  • 2/3 cup rice
  • 4 4oz boneless, skinless chicken breasts (or 9-12 chicken tenders)
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1 tbsp. olive oil
  • 1/3 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp tarragon
  • 2 cups baby spinach, coarsely chopped
  • 2 tsp grated lemon zest


  • Cook rice according to package directions, set aside.
  • Sprinkle both sides of chicken with paprika, salt and pepper.
  • In a large, nonstick skillet, heat olive oil on medium-high.
  • Add chicken and cook 3-6 minutes per side, until cooked through.
  • Remove chicken to plate, cover and set aside.
  • Reduce heat to medium low, and add sour cream, dijon, lemon juice and tarragon to skillet.
  • Stip until heated through, scraping browned bits from bottom and side of skillet with wooden spoon.
  • Uncover chicken and slice into strips.
  • Spoon one tablespoon of sour cream mixture over chicken, cover and set aside.
  • Heat remaining sour cream mixture on medium.
  • Add rice, spinach, lemon zest, and 1/4 cup water.
  • Stir gently until spinach is wilted, about 30-60 seconds.
  • Spoon onto serving plates and top with chicken, dividing evenly

Categories: Gluten-Free  Poultry 
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