Spanish Olive Chicken
- 1 pound chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 12 medium green olives
- 1 cup brown rice, raw
- 4 cup spinach
- 2 tablespoon butter, unsalted
- 1 cup strawberries
- 2 cup slices peach
Preheat oven to 350 degrees F. Place chicken between plastic wrap (or inside an open ziplock bag), and pound out so that they are more consistent in thickness. Place in a baking dish, season with salt and pepper.
Dice olives and spoon over chicken. Place chicken in oven and bake for 15-20 minutes, until no longer pink inside.
Begin cooking rice as directed on package. Once rice is done cooking, remove from stove and stir in spinach and butter; stir in and allow spinach to wilt.
Cut strawberries and peaches and toss together. Serve chicken over rice with fruit salad..
Calories: 421kcal | Carbohydrates: 48g | Protein: 31g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 499mg | Fiber: 5g | Sugar: 9g