Tasty low-fat, easy to prepare chicken tenders with rice and vegetables which you can have on the table ready to enjoy in less than thirty minutes. Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'.
cups baby spinach leaves, loosely packed, cut into thin strips
Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.
Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.
Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.