NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup white basmati rice, cooked

1 tsp extra virgin olive oil

0.25 cup low-sodium chicken broth

0.5 cup red bell pepper, diced

0.25 cup yellow onion, diced

1 cup fresh baby spinach

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley, chopped

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 3

  Remove the chicken from the skillet and set aside to rest for 3 minutes before shredding it into bite-sized pieces using two forks.

• 4

  In the same skillet, add the diced onion and red bell pepper, sautéing for 3-4 minutes until the vegetables are tender.

• 5

  Stir in the cooked basmati rice, ground turmeric, and chicken broth, using a spatula to scrape up any flavorful browned bits from the pan.

• 6

  Fold the shredded chicken and fresh baby spinach into the rice mixture, tossing gently until the spinach has wilted and the rice is a uniform golden color.

• 7

  Transfer the mixture to a bowl and garnish with freshly chopped parsley before serving.