Basil Chicken over Rice

• 6 oz chicken breast
• 1 cup cooked white rice
• 1.5 cups cooked broccoli (from about 2.25 cups raw florets)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp fresh basil, chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 lemon

• 12 oz chicken breast
• 2 cup cooked white rice
• 3 cups cooked broccoli (from about 2.25 cups raw florets)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp fresh basil, chopped
• 2 tbsp olive oil
• 2 clove garlic, minced
• 1 lemon

• 18 oz chicken breast
• 3 cup cooked white rice
• 4 1/2 cups cooked broccoli (from about 2.25 cups raw florets)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 6 tbsp fresh basil, chopped
• 3 tbsp olive oil
• 3 clove garlic, minced
• 1 1/2 lemon

• 24 oz chicken breast
• 4 cup cooked white rice
• 6 cups cooked broccoli (from about 2.25 cups raw florets)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 8 tbsp fresh basil, chopped
• 4 tbsp olive oil
• 4 clove garlic, minced
• 2 lemon

1. Sear the chicken in the olive oil over medium heat, 5 to 6 minutes per side, until golden and it reaches 165°F in the center with no pink, then move it to a board to rest.

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2. Steam the broccoli in a covered pan with a splash of water, 4 to 5 minutes, until bright green and just tender.

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3. Add the spinach to the pan and cook, 2 to 3 minutes, until it wilts.

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4. Blend the basil, garlic, a little olive oil, and a squeeze of lemon into a loose, pourable sauce.
5. Slice the chicken and toss it in the basil sauce until well coated.
6. Serve over the rice with the broccoli and spinach alongside.

• Calories670
• Protein64g
• Carbs58g
• Fat20g
• Fiber7g
• Sodium194mg

• Inflammation
• Eating Well
• Steady Energy

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