Lemon Garlic Chicken with Spinach and Cauliflower Rice

One plate is the amount the calories and protein above are for.

• 6 oz chicken breast
• 1 cup cooked spinach (from 3 cups raw)
• 1 cup cooked cauliflower rice (from 1.5 cups raw riced)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 lemon, juiced
• 2 tablespoons chopped parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

• 12 oz chicken breast
• 2 cups cooked spinach (from 6 cups raw)
• 2 cups cooked cauliflower rice (from 3 cups raw riced)
• 2 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 lemon, juiced
• 4 tablespoons chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

• 24 oz chicken breast
• 4 cups cooked spinach (from 12 cups raw)
• 4 cups cooked cauliflower rice (from 6 cups raw riced)
• 4 tablespoon olive oil
• 8 cloves garlic, minced
• 1 lemon, juiced
• 8 tablespoons chopped parsley
• 1 teaspoon salt
• 1 teaspoon black pepper

• 36 oz chicken breast
• 6 cups cooked spinach (from 18 cups raw)
• 6 cups cooked cauliflower rice (from 9 cups raw riced)
• 6 tablespoon olive oil
• 12 cloves garlic, minced
• 1 1/2 lemon, juiced
• 12 tablespoons chopped parsley
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon black pepper

• 48 oz chicken breast
• 8 cups cooked spinach (from 24 cups raw)
• 8 cups cooked cauliflower rice (from 12 cups raw riced)
• 8 tablespoon olive oil
• 16 cloves garlic, minced
• 2 lemon, juiced
• 16 tablespoons chopped parsley
• 2 teaspoon salt
• 2 teaspoon black pepper

1. Heat the oven to 425°F.
2. Rub the chicken with half the olive oil, the garlic, salt, pepper and half the lemon juice.
3. Roast the chicken 20 to 22 minutes until it reads 165°F, then rest it 5 minutes.

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4. Meanwhile cook the cauliflower rice in the rest of the oil in a skillet over medium-high heat for 5 minutes until tender, then stir in the spinach for 1 minute until wilted.

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5. Slice the chicken over the vegetables and spoon the rest of the lemon juice and the parsley over the top.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the parsley separate, refrigerate up to 3 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

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• Calories447
• Protein57g
• Carbs9g
• Fat20g
• Fiber4g
• Sodium759mg

• A Healthy Weight
• Eating Well

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