NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup dry jasmine rice

0.25 tsp ground turmeric

1 tsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 clove garlic

PREPARATION

• 1

  In a small saucepan, combine the jasmine rice, turmeric, and 0.66 cups of water; bring to a boil, then cover and simmer on low for 15 minutes until fluffy and golden.

• 2

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

• 3

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

• 4

  Remove the chicken from the pan and set aside to rest; in the same skillet, add the minced garlic and baby spinach, sautéing for 1 minute until the spinach is wilted.

• 5

  Reduce the heat to low and whisk the Greek yogurt and lemon juice into the skillet with the spinach, stirring constantly to create a smooth, creamy sauce without curdling.

• 6

  Slice the chicken and return it to the pan to coat in the sauce, then serve immediately over the golden turmeric rice.