NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

2 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 cup yellow onion

1 tbsp fresh lemon juice

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

  In a small bowl, toss the cooked basmati rice with the ground turmeric until it is evenly coated and turns a bright golden color.

• 3

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 4

  Add the chicken breast to the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then remove from the pan and set aside.

• 5

  Lower the heat to medium and add the diced yellow onion and minced garlic to the same skillet, sautéing for 2-3 minutes until translucent.

• 6

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

• 7

  Add the baby spinach to the sauce and stir until it just begins to wilt.

• 8

  Return the chicken to the skillet, spooning the creamy sauce over the top to coat.

• 9

  Serve the creamy lemon chicken and sauce immediately over the warm golden rice.