NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white rice

2 tbsp plain Greek yogurt

1 tsp olive oil

0.25 cup low-sodium chicken broth

1 clove garlic

1 tbsp fresh lemon juice

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 5 to 6 minutes per side, or until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest.

• 5

  Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant.

• 6

  Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Whisk in the Greek yogurt until the sauce is smooth and combined, then add the fresh spinach and stir until just wilted.

• 8

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

• 9

  Serve the chicken and sauce immediately over the warm cooked rice and garnish with chopped fresh parsley.