As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in Czech to English:
“Why push wavy greens aside? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show. Source: Whole Living, June 2012 4 Serving Ingredients 1 cup brown rice 3 tablespoons extra-virgin olive oil 4 (6-ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness Coarse salt 2 cloves garlic, thinly sliced Pinch of crushed red pepper flakes 1 bunch spinach, trimmed and rinsed (10 oz) 2 tablespoons pine nuts, toasted 2 tablespoons fresh goat cheese 1/2 lemon Directions 1. Cook rice according to package instructions. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with salt and fry in batches, adding another tablespoon of oil as needed, until golden brown and cooked through, about 3 minutes per side. Set aside. 2. Add remaining tablespoon of oil, garlic, and pepper flakes to skillet. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt. 3. Serve chicken topped with spinach and sprinkled with pine nuts and goat cheese. Squeeze lemon over top and serve with rice.”
27.04.2023 @ 00:46
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in Czech to English:
“Why push wavy greens aside? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show. Source: Whole Living, June 2012 4 Serving Ingredients 1 cup brown rice 3 tablespoons extra-virgin olive oil 4 (6-ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness Coarse salt 2 cloves garlic, thinly sliced Pinch of crushed red pepper flakes 1 bunch spinach, trimmed and rinsed (10 oz) 2 tablespoons pine nuts, toasted 2 tablespoons fresh goat cheese 1/2 lemon Directions 1. Cook rice according to package instructions. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with salt and fry in batches, adding another tablespoon of oil as needed, until golden brown and cooked through, about 3 minutes per side. Set aside. 2. Add remaining tablespoon of oil, garlic, and pepper flakes to skillet. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt. 3. Serve chicken topped with spinach and sprinkled with pine nuts and goat cheese. Squeeze lemon over top and serve with rice.”