Spanish Chicken Breast Plate

• 6 oz chicken breast
• 1 cup cooked brown rice
• 1.5 cups cooked green beans (from about 2 cups raw)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 pinch saffron

• 12 oz chicken breast
• 2 cup cooked brown rice
• 3 cups cooked green beans (from about 2 cups raw)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 pinch saffron

• 18 oz chicken breast
• 3 cup cooked brown rice
• 4 1/2 cups cooked green beans (from about 2 cups raw)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tsp smoked paprika
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3 pinch saffron

• 24 oz chicken breast
• 4 cup cooked brown rice
• 6 cups cooked green beans (from about 2 cups raw)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 4 pinch saffron

1. Season and sear the chicken breast in a pan over medium, 6 to 8 minutes a side, until golden and it reaches 165°F in the center with no pink, then set it aside to rest.

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2. Cook the green beans in the same pan with a splash of water, 4 to 5 minutes, until bright and just tender.

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

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4. Warm the olive oil low and bloom the smoked paprika, garlic, and saffron in it, about 1 minute, until fragrant and the oil turns golden red.

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5. Slice the chicken and serve it with the green beans and spinach over the brown rice, spooned with the bloomed oil.

• Calories690
• Protein63g
• Carbs61g
• Fat22g
• Fiber11g
• Sodium168mg

• Eating Well
• Steady Energy
• A Healthy Weight
• Mood Support
• Blood Sugar

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