NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.13 cup dry basmati rice

0.5 cup low-sodium chicken broth

0.25 tsp extra virgin olive oil

0.25 cup white onion

0.25 cup celery

0.5 cup mixed bell peppers

0.5 cup frozen mixed vegetables

2 cups fresh baby spinach

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then combine with chicken broth in a small pot.

• 2

  Bring the broth to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

• 3

  While the rice cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast.

• 4

  Season the chicken with sea salt and black pepper, sautéing for 5-6 minutes until golden brown and cooked through, then remove from the pan.

• 5

  In the same skillet, add the diced white onion, celery, and mixed bell peppers, sautéing for 4 minutes until tender.

• 6

  Stir in the frozen mixed vegetables and cook for another 2 minutes before adding the fresh baby spinach.

• 7

  Toss the spinach until just wilted, then return the cooked chicken and fluffy basmati rice to the skillet.

• 8

  Mix everything together to incorporate the flavors and garnish with freshly sliced green onions before serving.