NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup brown basmati rice

0.5 cup low-sodium chicken broth

2 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

  Rinse the brown basmati rice under cold water until the water runs clear.

• 2

  In a small saucepan, combine the rice and chicken broth; bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until the liquid is fully absorbed.

• 3

  While the rice is cooking, dice the chicken breast into bite-sized cubes.

• 4

  Season the chicken cubes evenly with sea salt, black pepper, and dried oregano.

• 5

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

• 6

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes, then remove the chicken and set aside.

• 7

  In the same skillet, add the diced onion and bell pepper, sautéing for 5 minutes until the vegetables are softened and slightly caramelized.

• 8

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 9

  Add the cooked brown basmati rice and the seared chicken back into the skillet, tossing all ingredients together to combine.

• 10

  Fold in the baby spinach and cook for 1 minute until just wilted, then finish with a fresh squeeze of lemon juice before serving.