NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked white rice

2 tbsp full-fat coconut milk

2 tsp extra virgin olive oil

1 cup baby spinach

1 tbsp lemon juice

0.25 tsp turmeric powder

0.5 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken cooks, place the warm cooked white rice in a small bowl and stir in the turmeric powder until the rice is uniformly golden.

• 5

  Remove the chicken from the skillet and set it aside on a plate to rest.

• 6

  Reduce the skillet heat to medium and add the minced garlic, sautéing for about 30 seconds until fragrant.

• 7

  Whisk in the full-fat coconut milk and lemon juice, scraping the bottom of the pan to release any flavorful browned bits.

• 8

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

• 9

  Place the chicken back into the skillet for 30 seconds to coat it in the velvety sauce.

• 10

  Plate the golden rice and top with the creamy herb chicken and remaining sauce from the pan.