NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 tsp turmeric

0.5 cup cooked jasmine rice

2 tbsp full-fat coconut milk

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Season the 5 oz chicken breast evenly with 0.25 tsp sea salt, 0.25 tsp black pepper, and 0.5 tsp dried oregano.

• 2

  Heat 1 tsp olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 3

  In a separate small pot, fluff 0.5 cup cooked jasmine rice with 0.25 tsp turmeric and a splash of water over low heat until it turns a vibrant golden color.

• 4

  Remove chicken from the skillet and set aside; in the same pan, add 1 clove minced garlic and sauté for 30 seconds until fragrant.

• 5

  Pour in 2 tbsp full-fat coconut milk and 1 tbsp lemon juice, scraping up any browned bits from the pan to create a silky sauce.

• 6

  Add 1 cup baby spinach to the sauce and stir until just wilted, then return the chicken to the pan to coat.

• 7

  Serve the creamy lemon herb chicken and spinach over the warm golden rice.