NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup cooked basmati rice

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 cup fresh baby spinach

1 tbsp fresh parsley

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup low-sodium chicken broth

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

  In the same skillet, add the diced yellow onion and sauté for 3 minutes until softened and translucent.

• 6

  Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

• 7

  Pour in the chicken broth, lemon juice, and lemon zest, using a wooden spoon to scrape up any flavorful browned bits from the pan.

• 8

  Stir in the cooked basmati rice and fresh baby spinach, cooking for 2 minutes until the spinach is wilted and the rice is hot.

• 9

  Return the cooked chicken to the skillet and toss with the chopped fresh parsley before serving.