NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup basmati rice

1 cup baby spinach

1 tsp extra virgin olive oil

1 tsp ghee

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and slice into thin fillets. Season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat. Once the pan is shimmering, add the chicken fillets.

• 3

  Sear the chicken for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Remove chicken from the pan and let it rest on a plate.

• 4

  In a small bowl, fluff the warm cooked basmati rice and fold in the ghee, lemon juice, lemon zest, and chopped fresh parsley until well combined.

• 5

  In the same skillet used for the chicken, add the minced garlic and sauté for 30 seconds until fragrant. Add the baby spinach and a splash of water, tossing until just wilted.

• 6

  Place the lemon-herb rice on a plate, top with the wilted spinach, and lay the pan-seared chicken fillets over the greens. Serve immediately.