NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.25 cup basmati rice

0.5 cup chicken broth

0.25 tsp turmeric

0.5 tsp dried oregano

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

1 cup baby spinach

PREPARATION

• 1

  Combine the basmati rice, chicken broth, and turmeric in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees.

• 4

  During the final minute of cooking, add the lemon juice and lemon zest to the skillet, basting the chicken with the pan juices to infuse flavor.

• 5

  Remove the chicken from the pan and let it rest; immediately add the baby spinach to the same hot skillet and toss for 1 minute until just wilted.

• 6

  Fluff the golden turmeric rice with a fork and serve with the sliced chicken breast and wilted spinach.