Chicken Rolls with Spinach and Rice

Posted on: October 01, 2015


Popeye would be proud. This easy, elegant dish delivers almost twice your daily recommended amount of vitamin K, thanks to the spinach tucked in with the rice and chicken


1 c. long-grain white rice
Zest of 3 lemons
1 c. chopped frozen spinach (thawed and squeezed of excess liquid)
4 boneless, skinless chicken breasts, tenders removed, pounded to ½-inch thick
Salt and pepper
¼ c. spreadable goat cheese
1 Tbsp. olive oil


  • Preheat oven to 400 F
  • In medium saucepan, combine rice and 2/3 of lemon zest and cook according to rice package directions
  • Stir in 2/3 of spinach, re-cover and set aside
  • While rice is cooking, arrange chicken smooth side up on work surface and sprinkle with salt and pepper
  • Turn chicken over and evenly arrange goat cheese, remaining 1/3 of spinach and remaining 1/3 of lemon zest on each breast
  • Roll the breasts up, securing each with a toothpick
  • Heat oil in medium-size ovenproof skillet over medium-high heat
  • Add chicken seam side up and cook until browned, 3 to 4 minutes
  • Turn chicken and place skillet in oven
  • Bake until chicken is cooked through, 15 to 18 minutes. Remove toothpicks and serve chicken over rice.

Makes 4 servings. (1 chicken breast and about ¾ cup rice).

Nutritional information per serving: 475 calories; 10.2 g total fat; 53.3 g protein; 39.1 g carbohydrates; 122 mg cholesterol; 224 mg sodium; 2 g dietary fiber.


Filed under: 2015


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