Grilled chicken, spinach rice, green onion salsa

We're watching our macros here! Summer is coming, and I wanted to share with you the kind of meal I make when I get home from the gym on a weeknight. It's got it all: protein, iron-rich vegetables, carbs, and healthy fats. Don't miss out on the ginger and scallion sauce—delicious!

Servings: 4

Preparation: 15 minutes

Cooking time: 25 minutes

Ingredients :

• 71 g baby spinach (approximately 1/2 package from the grocery store)
• 1 cup of water
• 1 small clove of garlic
• 2 tbsp extra virgin olive oil
• Salt and pepper
• 250 g basmati rice (I like Tilda)
• 2 chicken breasts, sliced in half and flattened
• Toasted sesame seeds, for serving
• Fresh coriander leaves, to serve

Green onion sauce:

• 1 inch piece of ginger, finely grated
• 2 green onions, finely chopped
• 1 clove garlic, finely chopped
• 1 small red chili pepper, finely chopped
• 1 tsp sugar
• ½ tsp better than chicken broth
• 5 tbsp extra virgin olive oil or sunflower oil

Preparation :

1. In a blender, add the spinach, water, garlic, and olive oil. Add to a skillet or saucepan with the rice. Bring to a boil. Cook the rice for 10 to 12 minutes until cooked through. Remove from heat and add more water if needed.
2. Meanwhile, heat a large skillet over medium heat with olive oil and fry the chicken pieces in a pan for about 4 minutes per side. Add about 3 tablespoons of water to finish cooking. Cover, reduce heat, and cook for another 4 minutes. - set aside.
3. Prepare the scallion sauce by adding all the ingredients to a bowl, except the oil. Heat the oil in a small skillet and pour it into the bowl. Be careful to avoid splashing.
4. Slice the chicken breasts and serve with rice. Sprinkle with scallion sauce, cilantro leaves, and sesame seeds. So good.

Nutritional values (per serving)
Calories: 550 calories
Protein: 35 g
Carbohydrates: 40 g
Fat 30 g