Mediterranean Chicken and Rice

• 6 oz chicken breast
• 1 cup cooked white rice
• 6 olives, halved
• 1/2 cup diced tomato
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1.5 cups cooked green beans (from about 2 cups raw)
• 1 tbsp olive oil
• 1 tsp oregano
• 1 clove garlic

• 12 oz chicken breast
• 2 cup cooked white rice
• 12 olives, halved
• 1 cup diced tomato
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 3 cups cooked green beans (from about 2 cups raw)
• 2 tbsp olive oil
• 2 tsp oregano
• 2 clove garlic

• 18 oz chicken breast
• 3 cup cooked white rice
• 18 olives, halved
• 1 1/2 cup diced tomato
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 4 1/2 cups cooked green beans (from about 2 cups raw)
• 3 tbsp olive oil
• 3 tsp oregano
• 3 clove garlic

• 24 oz chicken breast
• 4 cup cooked white rice
• 24 olives, halved
• 2 cup diced tomato
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 6 cups cooked green beans (from about 2 cups raw)
• 4 tbsp olive oil
• 4 tsp oregano
• 4 clove garlic

1. Warm the olive oil in a pan over medium high, add the chicken breast, and sear 4 to 5 minutes a side, until deep golden.

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2. Add the garlic, oregano, diced tomato, and olives and simmer 6 to 8 minutes, until the chicken reaches 165°F in the center with no pink.

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3. Rest the chicken 3 minutes, then slice it.

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4. Add the green beans to the pan sauce and cook, 5 to 6 minutes, until bright green and just tender.

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5. Add the spinach and cook, 1 to 2 minutes, until wilted.

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6. Serve the chicken and vegetables over the white rice spooned with the pan sauce.

• Calories686
• Protein63g
• Carbs62g
• Fat20g
• Fiber9g
• Sodium162mg

• Inflammation
• Joint Comfort
• Eating Well

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