NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.25 cup plain Greek yogurt

0.25 cup low-sodium chicken broth

0.5 tbsp extra virgin olive oil

1 cup fresh spinach

1 tbsp lemon juice

1 tsp lemon zest

1 medium garlic clove

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season evenly with the sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 3

  Remove the chicken from the skillet and set aside; reduce heat to medium and add the minced garlic clove, sautéing for 30 seconds until fragrant.

• 4

  Pour in the chicken broth and lemon juice to deglaze the pan, scraping up any browned bits, then add the fresh spinach and stir until just wilted.

• 5

  Turn the heat to low and whisk in the plain Greek yogurt and lemon zest until a smooth, creamy sauce forms, being careful not to let it boil.

• 6

  Return the chicken to the skillet to coat in the sauce and serve immediately over the warm cooked brown rice, garnished with fresh parsley.