NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

0.25 cup full-fat coconut milk

0.5 cup chicken bone broth

0.5 cup red bell pepper

0.25 cup yellow onion

1 cup baby spinach

1 tsp coconut oil

1 tsp garlic

1 tsp fresh ginger

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium-high heat until shimmering.

• 2

  Add the cubed chicken breast and sear until golden brown on all sides, about 5 minutes.

• 3

  Stir in the diced onion, red bell pepper, garlic, ginger, and turmeric, sautéing for 2-3 minutes until the vegetables soften and become fragrant.

• 4

  Add the jasmine rice to the skillet, stirring for 1 minute to lightly toast the grains.

• 5

  Pour in the coconut milk and chicken bone broth, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 6

  Bring the mixture to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

• 7

  Once the liquid is absorbed and the rice is tender, remove from heat and fold in the baby spinach until it is just wilted.

• 8

  Stir in the lime juice, sea salt, and black pepper to brighten the flavors.

• 9

  Garnish with fresh chopped cilantro and serve immediately.