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Preheat oven to 375°F. In a Dutch oven, heat oil over medium-high heat. Add frozen chicken tenders. Cook 3 to 4 minutes on each side or until golden brown. Transfer to plate.
To the same Dutch oven add onion and cauliflower. Cook 2 minutes until lightly browned. Add garlic, thyme, salt and pepper; cook 30 seconds more. Add lemon juice. Stir, scraping up brown bits in bottom of pan. Add chicken broth and lemon zest. Bring to a boil; cover and transfer to oven.
Bake 10 minutes or until chicken is no longer pink (170°F). Add spinach and green onion; cover and let stand 2 minutes to slightly wilt spinach.
In a small bowl combine olives, dates and pistachios. Spoon chicken mixture over cooked rice, if desired. Top with olive mixture and additional lemon zest, if desired.