NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.13 cup dry basmati rice

0.5 cup water

0.5 tsp extra virgin olive oil

0.5 tsp ground cardamom

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp fresh lemon juice

PREPARATION

• 1

  In a small saucepan, combine the dry basmati rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is fluffy and water is absorbed.

• 2

  While the rice cooks, season the chicken breast evenly on both sides with ground cardamom, garlic powder, sea salt, and black pepper.

• 3

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

• 4

  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.

• 5

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.

• 6

  In the same skillet, add the baby spinach and sauté for 1 minute until just wilted.

• 7

  Serve the sliced chicken over the cooked basmati rice and wilted spinach, finishing with a fresh squeeze of lemon juice.