Ginger-Stuffed Chicken With Sesame Spinach

Photo by Kana Okada
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 509 calories
    • Calories 50 calories from fat
    • Fat 28 g
    • Sat Fat 6 g
    • Cholesterol 109 mg
    • Sodium 672 mg
    • Protein 41 g
    • Carbohydrate 23 g
    • Sugar 1 g
    • Fiber 3 g


  1. Check 1cup long-grain white rice
  2. Check 4 6-ounce boneless chicken-breast halves, with skin
  3. Check 2tablespoons grated ginger
  4. Check kosher salt and pepper
  5. Check 1tablespoon olive oil
  6. Check 2tablespoons sesame oil
  7. Check 2teaspoons sesame seeds
  8. Check 2 bunches spinach (1 pound), trimmed


  1. Cook the rice according to the package directions.
  2. Meanwhile, pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season with 1 teaspoon salt and ¼ teaspoon pepper.
  3. Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp, 7 minutes.
  4. Turn the chicken and cook, covered, until cooked through, about 6 minutes.
  5. Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes.
  6. Add the spinach, ½ teaspoon salt, and 1/8 teaspoon pepper and cook until wilted. Divide among plates and serve with the chicken and rice.