Chicken and Rice with White Sauce and Spinach

Ingredients

• Chicken Breast150 g
• Rice1 cup (200 g)
• Spinach3 leaf (30 g)
• Butter1/2 tablespoon (15 g)
• Flour1 tablespoon (8 g)
• Milk1/2 cup (120 ml)
• Nutmeg1 pinch (1 g)
• Cumin1/3 teaspoon (1 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat a pan or grill over high heat. In the meantime, add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, pour the oil, add the chicken, reduce the heat to medium and let cook each side for 4 minutes.

4. 4

   Step 4

   When you flip it, season with cumin. If you want, you can add oregano, parsley and/or rosemary.

5. 5

   Step 5

   At the same time, cook the white sauce: Warm the milk in a pot. In another pot, melt the butter over medium heat and add the flour.

6. 6

   Step 6

   Remove from heat and gradually add to the hot milk while mixing with a whisk or a wooden spoon.

7. 7

   Step 7

   Take back to the heat and cook until it boils. Remove, add salt and pepper, nutmeg and mix well.

8. 8

   Step 8

   Add the spinach leaves in a pot with boiling water and let boil for 30 seconds. Remove, drain and add to the sauce. Mix well.

9. 9

   Step 9

   Once the white sauce is ready, add the rice and mix.

10. 10

    Step 10

    Serve the chicken with the rice in white sauce and spinach on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Rice with White Sauce and Spinach can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.