Golden Turmeric Chicken with Basmati Rice and Sautéed Spinach

Mildly seasoned golden chicken cutlets served over fragrant basmati rice alongside tender wilted spinach.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.62/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• sauté
• quick
• healthy
• comfort food

Ingredients

• 1 pound chicken breast (boneless, skinless cutlets)
• 1 cup basmati rice
• 5 ounce baby spinach
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.75 teaspoon salt
• 2 tablespoon olive oil

Instructions

1. Combine basmati rice, 1 3/4 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, cover tightly, reduce heat to low, and simmer for 15 minutes until liquid is absorbed.
2. Rub chicken breast cutlets evenly with ground turmeric, ground cumin, and 1/4 teaspoon of the salt.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add seasoned chicken cutlets and cook 5 to 6 minutes per side until nicely browned and the internal temperature reaches 165 degrees F. Remove chicken to a plate to rest.
4. In the same skillet, add remaining 1 tablespoon olive oil and baby spinach along with remaining 1/4 teaspoon salt. Sauté over medium heat for 2 minutes until wilted and bright green.
5. Fluff basmati rice with a fork and serve alongside the golden sliced chicken breast and sautéed spinach.

Notes

Thin chicken cutlets cook through rapidly in the pan without drying out.

Nutrition (per serving)

• Calories: 800
• Protein: 65.8 g
• Carbohydrates: 82.3 g
• Fat: 20.3 g
• Fiber: 7.8 g
• Sodium: 1231 mg
• Saturated Fat: 3.1 g
• Sugar: 0.1 g
• Cholesterol: 160 mg