NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry white rice

2 cup fresh baby spinach

1 tbsp lemon juice

0.25 cup low-sodium chicken broth

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the dry white rice in water according to package directions until fluffy.

• 2

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

• 3

  Heat a high-quality non-stick skillet over medium-high heat and add 2 tablespoons of the chicken broth to the pan.

• 4

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until cooked through, adding a splash more broth if the pan becomes too dry.

• 5

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes.

• 6

  In the same skillet, add the remaining chicken broth and lemon juice, stirring to scrape up any flavorful browned bits.

• 7

  Add the fresh baby spinach to the skillet and sauté for 1 minute until just wilted.

• 8

  Fold the wilted spinach and the lemon-broth liquid into the cooked rice until well combined.

• 9

  Slice the rested chicken breast into strips and serve immediately over the spinach rice.