Lemon Chicken with Wild Rice

Lemon Chicken with Wild Rice
Phase 1 or 3
Makes 4 servings protein and grain


1 pound boneless skinless chicken breasts

1 tsp garlic powder

Salt and pepper

4 cups chicken broth

1 cup uncooked wild rice

2 cups chopped fresh spinach

2-3 garlic cloves, minced

1 cup grape tomatoes, halved

3 T lemon juice

2 T minced fresh basil

Lemon wedges, optional

Arrowroot slurry (1 T arrowroot mixed in 2 T cold water)


Bring 3 cups of the chicken broth to a boil and cook the wild rice according to package directions. Keep warm.

Cut chicken into 1” pieces. Sprinkle with salt, pepper and garlic powder.

In a large non-stick skillet, cook chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove chicken and keep warm. Add garlic and cook while stirring for 1 min. Add 1 cup chicken broth, pinch of s&p, and tomatoes. Bring broth to a boil and add arrowroot slurry. Stir until thick. Add spinach and stir until wilted, then add chicken, basil, lemon juice to the pan. Stir, then taste and adjust seasoning. Serve immediately over the cooked wild rice.

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