Husband doesn't like paprika so I subsituted garlic powder.

2/3 cup brown rice
4 4oz boneless, skinless chicken breasts, rinsed, patted dry and trimmed of visible fat
1 teaspoon paprika
1/2 teaspoon sea salt, divided
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil
1/3 cup low-fat sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 1/2 teaspoon chopped fresh tarragon
2 packed cups spinach, coarsely chopped
2 teaspoons finely grated lemon zest

2/3 cup brown rice 4 4oz boneless, skinless chicken breasts, rinsed, patted dry and trimmed of visible fat 1 teaspoon paprika 1/2 teaspoon sea salt, divided 1/2 teaspoon fresh ground black pepper 1 tablespoon olive oil 1/3 cup low-fat sour cream 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1 1/2 teaspoon chopped fresh tarragon 2 packed cups spinach, coarsely chopped 2 teaspoons finely grated lemon zest

1. Cook rice according to package directions; set aside.
2. Meanwhile, sprinkle both sides of chicken with paprika, 1/4 teaspoon salt and pepper. In a large nonstick sillet, heat oil on medium-high. Add chicken and cook for 5 to 6 minutes per side, until cooked through. Remove from skillet and transfer to a large plate. Cover and set aside.
3. Reduce heat to medium-low and add sour cream, Dijon, lemon juice and tarragon. Stir until heated through, scraping up browned bits from bottom and sides of skillet with a wooden spoon, about 20 seconds. Uncover chicken and slice into strips. Spoon 1 tablespoon sour cream mixture over top, dividing evently. Cover and set aside.
4. Heat remaining sour cream mixture on medium. Add rice, spinach, lemon zest, 1/4 cup water and remaining 1/4 teaspoon salt. Stir gently until spinach is wilted, about 20 seconds. Spoon onto servicing plates and top with chicken, dividing evenly.