NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 tsp turmeric powder

1 tsp extra virgin olive oil

2 tbsp full-fat coconut milk

1 tbsp fresh lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 cup fresh baby spinach

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then combine in a small pot with 0.5 cups of water and the turmeric powder.

• 2

  Bring the rice to a boil, then reduce to a low simmer, cover, and cook for 15 minutes or until water is absorbed and rice is fluffy.

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside; add the minced garlic to the same pan and sauté for 30 seconds until fragrant.

• 6

  Pour in the coconut milk and lemon juice, stirring to scrape up any browned bits from the bottom of the pan.

• 7

  Add the fresh spinach to the sauce and stir until just wilted, then return the chicken to the skillet to coat it in the creamy sauce.

• 8

  Plate the golden turmeric rice and top with the creamy lemon chicken and sauce, garnishing with fresh chopped parsley.