1 pound frozen chicken breast tenderloins* (about 8 to 10 pieces)
1 small onion, chopped
1/2 cauliflower, cut into florets (about 2 cups)
5 cloves garlic, slivered
1 teaspoon snipped fresh thyme
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 cup lemon juice
3/4 cup reduced-sodium chicken broth
1 teaspoon finely shredded lemon peel
2 cups packaged fresh baby spinach
1/4 cup bias-sliced green onion
1/3 cup pimiento-stuffed green olives, coarsely chopped
1/4 cup pitted dates, coarsely chpped
1/4 cup pistachio nuts, coarsely chopped
cooked brown rice (optional)
finely shredded lemon peel (optional)
Instructions
In a small bowl combine olives, dates, and pistachios. Spoon chicken mixture over cooked rice, if desired. Top with olive mixture and additional lemon peel, if desired.
Bake 10 minutes or until chicken is no longer pink (170 degrees F). Add spinach and green onion; cover and let stand 2 minutes to slightly wilt spinach.
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 bit in bottom of pan. Add chicken broth and lemon peel. Bring to boiling; cover and transfer to oven.
Preheat oven to 375 degrees 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.
