Chicken with Turmeric Rice, Egg and Spinach Salad

Ingredients

• Chicken Breast150 g
• Egg1 count (55 g)
• Rice1/2 cup (100 g)
• Garlic1/2 clove (2 g)
• Turmeric1/2 teaspoon (1 g)
• Spinach1 cup (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   To make the rice, place the rice in a pot with water (about 2 times the amount of rice), turmeric, chopped garlic and a pinch of salt.

2. 2

   Step 2

   Once boiling, lower the heat. Cook for 17-20 minutes or until the liquid is completely absorbed, and the rice is cooked.

3. 3

   Step 3

   Separately, boil the eggs for 8-10 minutes. Next, remove and wait for them to cool to peel.

4. 4

   Step 4

   Meanwhile, heat half of the oil in a pan over medium heat. Cut the chicken into bites and add salt and pepper.

5. 5

   Step 5

   Once heated, add the chicken and brown on all sides. It ill take 3-4 minutes.

6. 6

   Step 6

   Then lower to medium-low heat and continue cooking until done. Set aside.

7. 7

   Step 7

   To make the dressing, mix the remaining oil with the mustard, lemon juice and stevia. Add salt and pepper to taste.

8. 8

   Step 8

   Season the spinach with the dressing.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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