Sauteed Chicken With Spinach, Garlic, And Pine Nuts

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1 cup brown rice

3 tablespoons extra-virgin olive oil

Four (6-ounce) boneless, skinless chicken breasts, pounded 1/2 inch thick

Coarse salt

2 cloves garlic, thinly sliced

Pinch of red-pepper flakes

1 bunch spinach, trimmed and rinsed (10 oz)

2 tablespoons pine nuts, toasted

2 tablespoons fresh goat cheese

1/2 lemon

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