NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup dry brown basmati rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup red bell pepper

1 clove garlic

1 cup fresh baby spinach

0.75 cup low-sodium chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Dice the chicken breast into bite-sized 1-inch pieces and season evenly with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown on all sides, approximately 5-6 minutes, then remove the chicken and set aside.

• 5

  In the same skillet, add the diced yellow onion and red bell pepper, sautéing for 3-4 minutes until the vegetables have softened.

• 6

  Stir in the minced garlic and dry rice, toasting the grains for 1 minute until they become fragrant.

• 7

  Pour in the chicken bone broth, using a wooden spoon to scrape the bottom of the pan to release any flavorful browned bits.

• 8

  Bring the liquid to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 35-40 minutes until the rice is tender.

• 9

  Stir the cooked chicken and fresh baby spinach into the skillet, covering for 2 minutes until the spinach is wilted and the chicken is heated through.