NUTRITION

SERVINGS

INGREDIENTS

0.25 cup split yellow mung beans

0.25 cup white basmati rice

4 oz chicken breast

1 tsp ghee

0.5 tsp turmeric powder

0.5 tsp ground cumin

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

2 cup water

1 cup fresh spinach

1 tbsp fresh cilantro

PREPARATION

• 1

  Place the split mung beans and basmati rice in a fine-mesh strainer and rinse under cold water until the water runs clear.

• 2

  Cut the chicken breast into small, bite-sized cubes.

• 3

  In a medium pot, melt the ghee over medium heat. Add the diced chicken and sauté for 3-4 minutes until lightly browned.

• 4

  Stir in the turmeric, cumin, ginger, sea salt, and black pepper, coating the chicken in the aromatic spices for 30 seconds.

• 5

  Add the rinsed mung beans and rice to the pot, stirring to combine with the spices and chicken.

• 6

  Pour in the 2 cups of water and bring the mixture to a boil.

• 7

  Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes until the beans and rice are soft and the water is absorbed.

• 8

  Turn off the heat and stir in the fresh spinach, allowing the residual heat to wilt the leaves.

• 9

  Garnish with freshly chopped cilantro before serving warm.