- Calories 509
- Calories from fat 50%
- Fat 28g
- Sat fat 6g
- Cholesterol 109mg
- Sodium 672mg
- Carbohydrate 23g
- Fiber 3g
- Sugar 1g
- Protein 41g
How to Make It
Cook the rice according to the package directions.
Meanwhile, pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season with 1 teaspoon salt and ¼ teaspoon pepper.
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.
Turn the chicken and cook, covered, until cooked through, about 6 minutes.
Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes.
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.