NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

1 cup chicken bone broth

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried oregano

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

• 2

  In a small saucepan, combine the rice and chicken bone broth; bring to a boil over high heat.

• 3

  Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes or until the liquid is fully absorbed.

• 4

  While the rice cooks, season both sides of the chicken breast with sea salt, black pepper, dried oregano, and dried thyme.

• 5

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

• 6

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

• 7

  During the last 2 minutes of cooking the chicken, add the minced garlic to the skillet and sauté until fragrant, being careful not to burn it.

• 8

  Remove the chicken from the pan and let it rest on a cutting board for 3-5 minutes before slicing.

• 9

  Stir the fresh baby spinach into the hot cooked rice until it is just wilted.

• 10

  Serve the sliced garlic herb chicken over the savory spinach rice.