Makes 2 Servings
Macros: 347 Cal, Fat 8g, Carbs 43g, Fibre 3g, Protein 28g
227 grams Chicken Thighs (skinless, boneless)
2 tbsps Hummus
1/2 cup Jasmine Rice (dry, uncooked)
1/2 tsp Turmeric
1/2 Tomato (large, diced)
2 cups Baby Spinach
Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
Place chicken thighs on the baking sheet and coat with hummus. Bake for 30 minutes or until cooked through.
Meanwhile, make the rice according to the directions on the package, adding in the turmeric and chopped tomato while cooking.
Divide the chicken, rice and spinach onto plates or into meal prep containers. Enjoy!
Use a Rice Cooker: Add the turmeric and tomatoes into the rice cooker along with the rice and water.
Leftovers: Refrigerate in an airtight container up to 3 days.