NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 tsp turmeric powder

1 tsp extra virgin olive oil

2 tbsp full-fat coconut milk

1 tbsp fresh lemon juice

1 clove garlic

1 tsp fresh parsley

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small saucepan, toss the cooked basmati rice with turmeric powder and a tablespoon of water, heating over low until the rice is evenly golden and warm.

• 2

  Season the chicken breast on both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden brown and fully cooked through.

• 4

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

• 5

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

• 6

  Stir in the coconut milk, lemon juice, and chopped parsley, scraping up any browned bits from the bottom of the pan.

• 7

  Add the baby spinach to the sauce and stir for 1 minute until the leaves are just wilted.

• 8

  Slice the rested chicken into strips and return it to the pan, tossing to coat in the creamy lemon sauce.

• 9

  Serve the chicken and sauce immediately over the warm golden rice.