NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked jasmine rice

1 tsp olive oil

2 tbsp plain Greek yogurt

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.25 cup yellow onion

1 cup fresh spinach

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 3

  Add the minced garlic and diced yellow onion to the skillet, sautéing for 2-3 minutes until the onion is translucent and fragrant.

• 4

  Reduce the heat to low and stir in the plain Greek yogurt, fresh lemon juice, and lemon zest to create a smooth, creamy sauce.

• 5

  Add the fresh spinach to the pan and stir gently until the leaves are just wilted into the sauce.

• 6

  Place the warm cooked jasmine rice in a bowl, top with the creamy lemon chicken mixture, and garnish with fresh chopped parsley.