# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 12.3 oz), diced
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 small yellow onion, diced
05 - 3 cloves garlic, minced
06 - 3.5 oz baby spinach (about 2 cups, packed)
07 - Zest and juice of 1 large lemon
→ Grains
08 - 2/3 cup long-grain white rice, rinsed
→ Liquids
09 - 5.5 cups low-sodium chicken broth
10 - 2 cups water
→ Herbs & Seasonings
11 - 1 bay leaf
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - Salt and black pepper, to taste
15 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
→ Oils
16 - 1 tablespoon olive oil
# Directions:
01 - Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 4-5 minutes, until vegetables begin to soften.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the diced chicken and cook for 3-4 minutes, stirring occasionally, until lightly browned but not fully cooked through.
04 - Add the rice, bay leaf, thyme, and oregano. Stir to combine.
05 - Pour in the chicken broth and water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 18-20 minutes, until the rice is tender and chicken is cooked through.
06 - Discard the bay leaf. Stir in the spinach, lemon zest, and lemon juice. Simmer for 2-3 minutes until the spinach wilts.
07 - Season with salt and black pepper to taste. Stir in fresh parsley. Serve hot, garnished with extra parsley and lemon slices if desired.
