Chicken Tenders with Lemon Spinach Rice

1 tablespoon unsalted butter
1 lb chicken breast tenders
2 garlic cloves, minced
1 1/2 cups instant brown rice
15 1/2 ounces chicken broth
1-2 cup mushroom, cut into chunky pieces
1 teaspoon dried thyme
1 tablespoon lemon juice
2 teaspoons lemon zest
sea salt, to taste
fresh ground black pepper, to taste
2 cups 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.

Courtesy of AllRecipes.com