NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 tsp ground turmeric

1 tsp olive oil

2 tbsp full-fat coconut milk

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  In a small pot, combine the dry basmati rice, ground turmeric, and 0.5 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

• 2

  While the rice cooks, season the chicken breast on both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet and set aside. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant.

• 5

  Add the fresh baby spinach to the pan and stir until just wilted.

• 6

  Lower the heat to medium and pour in the coconut milk, lemon juice, and lemon zest. Stir to combine and scrape up any browned bits from the pan.

• 7

  Return the chicken to the skillet, spooning the sauce over the top, and simmer for 2 minutes to thicken slightly.

• 8

  Fluff the golden turmeric rice with a fork and plate it alongside the creamy chicken and spinach.

• 9

  Garnish with fresh parsley and serve immediately.