NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup white basmati rice

0.5 cup water

0.25 tsp ground turmeric

1 tsp extra virgin olive oil

1 clove garlic

2 tbsp full-fat coconut milk

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

PREPARATION

• 1

  In a small pot, combine the white basmati rice, water, and ground turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is fluffy and golden.

• 2

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

• 3

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

• 4

  Reduce the skillet heat to medium. Add the minced garlic to the pan and sauté for 30 seconds until fragrant.

• 5

  Pour in the full-fat coconut milk and lemon juice, stirring to deglaze the pan and create a creamy sauce.

• 6

  Stir in the fresh baby spinach and cook for 1 minute until just wilted into the sauce.

• 7

  Slice the chicken and serve it over the golden turmeric rice, drizzling the remaining creamy lemon sauce over the top.