NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 cup cooked jasmine rice

2 tbsp full-fat coconut milk

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp turmeric

1 cup baby spinach

PREPARATION

• 1

  Season the chicken breast evenly with the garlic powder, 0.125 tsp of the sea salt, and 0.125 tsp of the black pepper.

• 2

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

• 3

  While the chicken is searing, place the warm cooked jasmine rice in a bowl and fluff with the turmeric until the rice is a uniform golden color.

• 4

  Remove the chicken from the skillet and set it aside on a plate; reduce the skillet heat to medium.

• 5

  Add the coconut milk, lemon juice, lemon zest, dried oregano, and the remaining salt and pepper to the skillet, whisking to incorporate the browned bits from the bottom of the pan.

• 6

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

• 7

  Slice the chicken breast into strips and serve over the golden rice, drizzling the creamy lemon-herb sauce and spinach over the top.