NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry brown rice

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

1 tbsp fresh lemon juice

0.5 tsp dried oregano

1 clove garlic

0.25 cup yellow onion

0.5 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the diced yellow onion and minced garlic, sautéing until translucent and fragrant.

• 5

  Stir in the dry brown rice and dried oregano, toasting the grains for about 1 minute.

• 6

  Pour in the chicken broth and lemon juice, bringing the mixture to a gentle boil.

• 7

  Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes or until the rice is tender and liquid is absorbed.

• 8

  Stir the cooked chicken and fresh baby spinach into the rice, covering for 2 minutes until the spinach is wilted.

• 9

  Fluff with a fork and serve immediately.