INGREDIENTS
2 tbsp
olive oil
1 lb
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 tsp
snipped fresh thyme
1/4 tsp
salt
1/4 tsp
cracked black pepper
1/4 cup
lemon juice
3/4 cup
reduced-sodium chicken broth
1 tsp
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)