NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 cup cooked basmati rice

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp fresh thyme

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides with sea salt and black pepper.

• 2

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

• 3

  Place the chicken in the skillet and sear for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  Lower the heat to medium and add the minced garlic, fresh thyme, lemon zest, and lemon juice to the pan, spooning the juices over the chicken for 1 minute.

• 5

  In a separate bowl, combine the warm cooked basmati rice with the baby spinach and chopped parsley, stirring until the spinach is slightly wilted.

• 6

  Plate the fluffy rice mixture and top with the lemon-herb chicken thighs, drizzling any remaining pan sauce over the dish.