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Chicken with Rice & Spinach – Lunch

7 Ingredients
30 Minutes
2 Servings
  • 0.0

515

Calories

21g

Fat

47g

Carbs

8g

Fiber

1g

Sugar

37g

Protein

103mg

Cholesterol

378mg

Sodium

1596IU

Vitamin A

14mg

Vitamin C

34mg

Calcium

2mg

Iron

Ingredients Used
10 ozs Chicken Breast (boneless, skinless)

1 tsp Extra Virgin Olive Oil

1/4 tsp Sea Salt

1/4 tsp Garlic Powder

1/2 cup Jasmine Rice

1 cup Baby Spinach (chopped)

1 Avocado (halved, diced or sliced; optional)
Notes
Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving is equal to five ounces (140 grams) chicken, 3/4 cup rice, and 1/2 avocado (if using).

More Flavor
Season the chicken with other dried herbs and spices to taste.

More Veggies
Serve with steamed broccoli, cauliflower, green beans, or carrots.

No Chicken Breast
Use chicken thighs instead.

No Jasmine Rice
Use brown rice, white rice, or quinoa instead.
Step by step Instructions
1. Preheat oven to 400ºF (205ºC).

2. Place the chicken breasts in a baking dish. Drizzle with oil and season with salt and garlic powder. Rub the seasoning and the oil all over both sides of the chicken. Bake for about 25 to 30 minutes, or until the chicken is cooked through. Allow the chicken to rest for five to 10 minutes before slicing.

3. Meanwhile, cook the rice according to package directions. When the rice is cooked, stir in the chopped spinach and cover with the lid for two to three minutes or until the spinach is tender and wilted.

4. To serve, divide the chicken, spinach rice and avocado (if using) between plates. Enjoy!
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