Lemon Chicken Rice Bowl

• 5 oz chicken breast
• 1 cup cooked white rice
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1/2 cucumber, peeled and diced
• 1/2 cup diced tomato
• 1 tbsp olive oil
• 1/2 lemon

• 10 oz chicken breast
• 2 cup cooked white rice
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 1 cucumber, peeled and diced
• 1 cup diced tomato
• 2 tbsp olive oil
• 1 lemon

• 15 oz chicken breast
• 3 cup cooked white rice
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 1 1/2 cucumber, peeled and diced
• 1 1/2 cup diced tomato
• 3 tbsp olive oil
• 1 1/2 lemon

• 20 oz chicken breast
• 4 cup cooked white rice
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 2 cucumber, peeled and diced
• 2 cup diced tomato
• 4 tbsp olive oil
• 2 lemon

1. Warm the olive oil in a skillet over medium high heat, about 1 minute, until it shimmers.

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2. Add the chicken and sear 5 to 6 minutes a side, until golden and it reaches 165°F in the center with no pink, then set it aside to slice.

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3. Add the broccoli to the pan and cook 4 to 5 minutes, until bright green and just tender.

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

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5. Spoon the cooked rice into a bowl and top with the broccoli, spinach, cucumber, and tomato.
6. Lay the sliced chicken on top, drizzle with the lemon, and serve.

• Calories634
• Protein56g
• Carbs60g
• Fat19g
• Fiber8g
• Sodium176mg

• Inflammation
• A Healthy Weight
• Eating Well

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