NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup basmati rice

0.5 tbsp extra virgin olive oil

0.25 tsp ground turmeric

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

0.5 cup water

PREPARATION

• 1

  Rinse the basmati rice under cold running water until the water runs clear to remove excess starch.

• 2

  In a small saucepan, combine the rinsed rice, 0.5 cup water, ground turmeric, and a pinch of sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  While the rice cooks, season the chicken breast evenly on both sides with the sea salt, black pepper, fresh rosemary, and fresh thyme.

• 4

  Heat the extra virgin olive oil in a medium skillet over medium-high heat. Once hot, add the chicken breast and sear for 6 to 7 minutes per side until golden brown and cooked through.

• 5

  During the last 2 minutes of chicken cooking, add the minced garlic, lemon juice, and lemon zest to the skillet, spooning the juices over the chicken.

• 6

  Once the rice is done, remove from heat and immediately stir in the baby spinach, covering the pot for 1 minute to allow the steam to wilt the greens.

• 7

  Fluff the golden rice with a fork and plate it alongside the sliced lemon-herb chicken, drizzling any remaining zesty pan juices over the top.