Chicken Olive Rice Bowl

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

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

• 15 oz chicken breast
• 3 cup cooked white rice
• 18 olives, halved
• 3 cup cooked tomato (from about 1.5 cups diced)
• 4 1/2 cups cooked green beans (from about 2 cups raw)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp olive oil
• 3 tsp oregano

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

1. Season the chicken and sear it in a little of the olive oil over medium high, 5 to 6 minutes a side, until golden and it reaches 165°F in the center with no pink, then rest it a few minutes and slice.

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

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3. Add the tomato, olives, and oregano in the rest of the olive oil and cook, 2 to 3 minutes, until the tomato softens and smells fragrant.

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4. Stir the spinach through, 1 to 2 minutes, until it wilts.

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5. Spoon the tomato, olives, green beans, and spinach over the warm rice, top with the sliced chicken, and serve.

• Calories652
• Protein55g
• Carbs65g
• Fat19g
• Fiber10g
• Sodium146mg

• Inflammation
• Joint Comfort
• Eating Well

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