1 tablespoon olive oil
1 pound skinless, boneless chicken thighs, cut into bite-size pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup grape tomatoes
1/2 cup sliced white onion
1 garlic clove, grated
1 teaspoon chopped fresh rosemary
1 1/2 cups unsalted chicken stock
2 tablespoons all-purpose flour
1 (8.8-oz.) pkg. precooked microwavable whole-grain brown rice (such as Uncle Bens Ready Rice)
3 cups fresh baby spinach, chopped
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
Heat oil in a large skillet over medium-high.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add chicken to skillet; cook, without stirring, until chicken begins to brown, about 4 minutes.
Add tomatoes, onion, garlic, and rosemary.
Cook, stirring occasionally, until onion is tender and tomatoes begin to soften, about 3 minutes.
Whisk together stock and flour in a bowl until combined.
Add to chicken mixture; stir and scrape browned bits from bottom of skillet.
Bring to a boil.
Cook, stirring often, until sauce thickens, 3 to 4 minutes.
Heat rice according to package directions.
Place hot rice in a medium bowl
add spinach, lemon zest, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
Toss to coat (hot rice will wilt the spinach).
Divide rice mixture among 4 plates
top evenly with chicken mixture.