NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 cup low-sodium chicken broth

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.

• 3

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

• 4

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits. Let the liquid simmer for 2 minutes.

• 5

  Stir in the fresh baby spinach and cook until just wilted.

• 6

  Reduce the heat to low and stir in the Greek yogurt until a smooth, creamy sauce forms. Do not let the sauce boil once the yogurt is added.

• 7

  Serve the creamy chicken and sauce over the warm cooked jasmine rice.