NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

0.5 cup cooked jasmine rice

1 cup fresh baby spinach

2 tbsp non-fat plain Greek yogurt

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat olive oil in a medium skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden brown and cooked through.

• 3

  While the chicken cooks, mince the garlic and finely chop the fresh parsley.

• 4

  Remove the chicken from the pan and let it rest on a cutting board.

• 5

  In the same skillet, reduce heat to medium and add the garlic and fresh baby spinach. Sauté for 1-2 minutes until the spinach is wilted.

• 6

  Stir the cooked jasmine rice into the skillet with the spinach. Add the Greek yogurt, lemon zest, and lemon juice. Mix well until the rice is creamy and heated through.

• 7

  Slice the chicken into strips. Serve the chicken over the creamy spinach rice and garnish with fresh parsley.