NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked white rice

0.25 tsp Turmeric powder

2 tbsp Full-fat coconut milk

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Dried oregano

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through, then remove from the pan and set aside.

• 3

  While the chicken cooks, place the cooked rice in a small saucepan with the turmeric powder and a splash of water. Heat over low, stirring until the rice is uniformly golden.

• 4

  In the same skillet used for the chicken, add the minced garlic and sauté for 30 seconds until fragrant.

• 5

  Lower the heat to medium and pour in the coconut milk, lemon juice, and dried oregano. Stir to deglaze the pan and simmer for 2 minutes until the sauce begins to thicken.

• 6

  Add the fresh baby spinach to the sauce and stir until just wilted.

• 7

  Return the chicken to the skillet, spooning the creamy sauce over the top to coat.

• 8

  Serve the creamy lemon chicken and spinach immediately over the warm golden rice.