Spanish Chicken Breast Bowl

• 6 oz chicken breast
• 1 cup cooked brown rice
• 1 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 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
• 2 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 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
• 3 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 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
• 4 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 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. 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. Cook the green beans in the same pan, 4 to 5 minutes, until bright and just tender.

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

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4. Bloom the smoked paprika, garlic, and saffron in a little oil, about 1 minute, until fragrant.

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5. Slice the chicken, spoon it and the vegetables over the brown rice, drizzle the bloomed spices over, and serve warm.

• Calories673
• Protein62g
• Carbs57g
• Fat22g
• Fiber9g
• Sodium164mg

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

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