NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

0.5 cup cooked basmati rice

2 tbsp fresh parsley

1 tbsp lemon juice

1 cup baby spinach

1 clove garlic

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, garlic powder, and paprika.

• 2

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

• 3

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into strips.

• 5

  In the same skillet, add the remaining olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.

• 6

  Stir in the cooked basmati rice, baby spinach, and fresh parsley, tossing continuously until the spinach is just wilted.

• 7

  Finish the rice with a squeeze of lemon juice and serve the sliced chicken on top of the warm herb rice bed.