Name: Creamy Lemon-Dill Spinach Rice with Seared Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 0.5 cup cooked jasmine rice; 0.5 cup non-fat Greek yogurt; 1 cup fresh spinach; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp dried dill weed; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Creamy Lemon-Dill Spinach Rice with Seared Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Dill Spinach Rice with Seared Chicken

Pan-seared chicken breast served over zesty lemon-dill rice folded with fresh spinach and a velvety Greek yogurt sauce.

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NUTRITION

Protein

50.6g

Fat

10.6g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried dill weed

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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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.
3
Add the chicken to the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and let it rest on a cutting board.
5
In the same skillet, add the minced garlic and fresh spinach, sautéing for 1 to 2 minutes until the spinach is just wilted.
6
Reduce the heat to low and stir in the cooked jasmine rice, non-fat Greek yogurt, fresh lemon juice, and dried dill weed.
7
Gently fold the ingredients together until the rice is coated in a creamy sauce and heated through, taking care not to let the yogurt boil.
8
Slice the rested chicken breast into strips and serve immediately over the warm, velvety lemon-dill rice.