Pan-Fried Chicken With Spinach and Pine Nuts

Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed 45 to 50 minutes.

While rice is cooking heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center 5 to 8 minutes per side. Set chicken aside.

Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant about 1 minute; stir in spinach and cook stirring often until wilted about 2 more minutes. Sprinkle with salt if desired.

Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken sprinkle with pine nuts and goat cheese and squeeze lemon juice over the dish to serve.