NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup white basmati rice

0.5 cup low-sodium chicken broth

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

1 tbsp fresh lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 3

  Remove the chicken from the skillet and set aside to rest. In the same skillet, add the minced garlic and dry rice, stirring for 1 minute to lightly toast the grains.

• 4

  Pour in the chicken broth and lemon juice. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is fully absorbed.

• 5

  Remove the skillet from the heat. Stir in the fresh baby spinach and lemon zest, covering for 2 minutes to allow the spinach to wilt from the residual heat.

• 6

  Fluff the rice pilaf with a fork. Slice the rested chicken breast and serve it over the bed of lemon-herb rice.