NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.5 tsp ground turmeric

1 tsp extra virgin olive oil

1 clove garlic

2 tbsp full-fat coconut milk

1 tbsp fresh lemon juice

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 2

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

• 3

  While the chicken cooks, place the warm jasmine rice in a small bowl and stir in the ground turmeric until the rice is evenly coated and bright golden in color.

• 4

  Remove the cooked chicken from the skillet and set aside on a plate to rest.

• 5

  In the same skillet, reduce heat to medium and sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.

• 6

  Whisk in the full-fat coconut milk and fresh lemon juice, then add the fresh spinach and stir until the leaves are just wilted into the sauce.

• 7

  Slice the chicken breast into strips, return it to the skillet to coat with the creamy sauce, and serve immediately over the golden rice garnished with fresh parsley.