LEMONY CAULIFLOWER & CHICKEN
MAKES 4 SERVINGS.
2 tbs oil
1 pound chicken breast tenderloins
1 onion, chopped
1/2 cauliflower, cut into florets
5 cloves garlic, slivered
1/4 cup lemon juice
3/4 cup chicken broth
2 cups spinach
1/4 cup sliced green onion
1/3 cup olives, chopped
1/4 cup pitted dates, chopped
1/4 cup pistachio nuts, chopped
Cooked rice
Heat oven to 375 degrees. In a pot, heat oil. Add chicken, cook until golden brown. Transfer to a plate. To pot, add onion and cauliflower, cook until lightly browned. Add garlic, salt and pepper, cook 30 seconds. Add lemon juice. Stir. Return chicken to pot. Add broth. Bring to boiling, transfer to oven. BAKE 10 min. or until chicken is no longer pink. Add spinach and green onion, let stand to slightly wilt spinach. In a bowl, combine olives, dates, and pistachios. Spoon chicken mixture over rice.Top with olive mixture, then SERVE...
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