Ingredients:
2 large chicken breasts, sliced into 4 thinner breasts
2 cups jasmine rice
3 cups bone broth
1 bag of spinach
1/2 red or yellow onion
garlic powder
salt & pepper
Lemon Dijon marinade & drizzle:
Juice & zest of 1 large lemon
2 tbsp dijon mustard
4 tbsp plain greek yogurt
2 tbsp olive oil
1 tbsp honey
1/2 tsp garlic power
1/2 tsp paprika
salt & pepper to taste
lemon thyme (optional, but adds a huge lemony punch of flavor!)
Instructions:
In a jar, combine ingredients for the marinade and pour half into a container over the chicken breasts.
Prepare the rice per package instructions, using chicken bone broth in place of water.
While the rice cooks, sauté chopped onion in a pan with olive oil over medium heat. Once translucent, add 1 bag of fresh spinach, and season with garlic powder, salt and pepper until cooked.
Mix the spinach and onion into the bone broth rice and set aside.
In the same pan, place chicken breasts over medium heat along with all of the marinade that’s in the container with them. Cook on each side about 4-5 minutes.
Once cooked through, assemble the bowls, drizzling the lemon dijon sauce left in the jar you saved over the top! (if the sauce thickened in the fridge, add a tsp of water and shake it up)
My most used pan: HERE
Bowls: SIMILAR SET HERE
Cordless counter lamp: HERE
All kitchen & more: HERE