NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Low-sodium chicken broth

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 3-4 minutes per side until golden brown, then remove and set aside.

• 4

  In the same skillet, add the diced yellow onion and sauté for 3 minutes until translucent, then stir in the minced garlic for 30 seconds.

• 5

  Add the dry jasmine rice to the pan and stir for 1 minute to lightly toast the grains.

• 6

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits.

• 7

  Return the chicken to the skillet, bring the liquid to a boil, then reduce heat to low and cover with a tight-fitting lid.

• 8

  Simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

• 9

  Remove from heat, stir in the baby spinach until wilted, and garnish with fresh parsley before serving.