Italian Chicken Breast Plate

• 6 oz chicken breast
• 1 cup cooked brown rice
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1.5 cups cooked mushrooms (from about 3 cups raw sliced)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup cooked tomato (from about 1.5 cups diced)
• 1/4 cup basil

• 12 oz chicken breast
• 2 cup cooked brown rice
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 3 cups cooked mushrooms (from about 3 cups raw sliced)
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 cup cooked tomato (from about 1.5 cups diced)
• 1/2 cup basil

• 18 oz chicken breast
• 3 cup cooked brown rice
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 4 1/2 cups cooked mushrooms (from about 3 cups raw sliced)
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3 cup cooked tomato (from about 1.5 cups diced)
• 3/4 cup basil

• 24 oz chicken breast
• 4 cup cooked brown rice
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 6 cups cooked mushrooms (from about 3 cups raw sliced)
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 4 cup cooked tomato (from about 1.5 cups diced)
• 1 cup basil

1. Sear the chicken breast in the olive oil over medium high heat, 6 to 7 minutes a side, until golden and it reaches 165°F in the center with no pink, then set it aside.

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2. Add the mushrooms and cook, 5 to 6 minutes, until browned and their liquid cooks off.

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3. Add the spinach and cook, 1 to 2 minutes, until it just wilts.

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4. Simmer the garlic and tomato in the pan, 3 to 4 minutes, until the tomato softens into a light sauce, then fold in the basil.

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5. Slice the chicken, spoon it, the spinach, and the mushrooms over the brown rice, top with the tomato, and serve warm.

• Calories688
• Protein65g
• Carbs58g
• Fat22g
• Fiber9g
• Sodium172mg

• Eating Well
• Steady Energy
• Heart Health
• Mood Support
• Blood Sugar

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