Dijon chicken with spinach and lemon rice

Dijon chicken with spinach and lemon rice:

Ingredients:
2/3 cup brown rice (I used 1 cup)
4, 4oz boneless, skinless chicken breasts, rinsed patted dry, and trimmed of fat.
1 tsp paprika
½ tsp sea salt, divided
½ tsp fresh ground black pepper
1 tbsp olive oil
1/3 cup low fat sour cream (I used the Tofutti dairy-free stuff that I love)
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 and ½ tsp chopped fresh tarragon
2 packed cups spinach, coarsely chopped (I used more, since it wilts down…)
2 tsp finely grated lemon zest

Directions:
1. Cook rice according to package directions and set asidel.
2. Sprinkle both sides of chicken with paprika, ¼ tsp salt, and pepper. In a large nonstick skillet, heat oil on medium-high. Add chicken and cook for 5-6 minutes on each side, until cooked through. Remove from skillet and transfer to large plate. Cover and set aside.
3. Reduce heat to medium low and add sour cream, Dijon, lemon juice, and tarragon. Stir until heated through, scraping up browned bits from the bottom and sides of skillet for about 20 seconds. Uncover chicken and slice into strips. Spoon 1 Tbsp sour cream mixture over top, dividing evenly. Cover and set aside.
4. Heat remaining sour cream mixture on medium. Add rice, spinach, lemon zest, ¼ cup water and remaining ¼ tsp salt. Stir gently until spinach is wilted, about 20 seconds or more. Spoon onto serving plates and top with chicken, dividing evenly.

From “Clean Eating” magazine, March 2012, pg. 44.