NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup dry jasmine rice

0.5 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

1 clove garlic

2 tbsp yellow onion

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 2

  Heat the olive oil in a skillet over medium heat and sear the chicken until golden and cooked through, then remove and set aside.

• 3

  In the same skillet, sauté the finely diced onion and minced garlic until fragrant and translucent.

• 4

  Add the dry jasmine rice to the skillet, stirring for one minute to lightly toast the grains.

• 5

  Pour in the chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.

• 6

  Stir in the cooked chicken, baby spinach, lemon juice, lemon zest, chopped parsley, and fresh dill.

• 7

  Cover for two minutes to allow the spinach to wilt and the flavors to meld before serving.