1. Bring 4 cups (1L) of water to boil on pot, add brown rice and let simmer for 25-30 minutes, or according to cooking instruction.
2. Heat olive oil in a large pan over medium high heat. Add garlic and sauté for about 1 minute until the garlic is beginning to brown. Add the chicken breasts, cook for 5 to 7 minutes then flip over and cook for another 5-7 minutes or until internal temper-ature reaches 165F. Season with salt and pepper
3. In the same pan, lower heat to low and add spinach, packing it down and stir with the chicken. Once spinach is completed wilted, remove from heat. Drain any excess liquids and serve with the brown rice.
A recipe from Christina Ieardi, PWHPA member.
PWHPA - Professional Women's Hockey Players Association