2tspextra-virgin olive oilapproximate volume; 4.5 g per teaspoon
1tbsplemon juiceapproximate volume; 15.25 g per tablespoon
1/2tsporegano, dried(1/2 g)
Instructions
Prepare rice or quinoa according to its package if needed, then weigh the cooked quantity listed. Keep warm.
Cook the measured raw chicken on a lined tray at 400°F (200°C), or in a nonstick skillet, until the thickest part reaches 165°F. Begin checking breast pieces after 15 minutes and thighs after 20 minutes; timing depends on thickness. Use only the oil listed in the recipe.
Prepare the spinach. Steam or cook in a nonstick pan with a splash of water until tender, about 5–10 minutes; add leafy greens near the end. Use remaining measured cooking oil if included.
Assemble with the remaining listed ingredients. Use any measured citrus, mustard, mayonnaise, herbs or salsa as the sauce; divide all ingredients equally among the stated servings. Serve fruit or toast alongside when included.
Nutrition is an estimate calculated per serving from the ingredient weights above using USDA FoodData Central SR Legacy records and named product labels. Total carbohydrate includes fiber. All listed oils, sauces and toppings are included. Weigh produce after removing inedible parts; meat weights are marked raw or cooked. Different brands and substitutions change the estimate. Uses measured olive oil and lemon-herb seasoning. Chicken weight is raw; rice weight is cooked.Time-saving option: Use plain precooked or microwave rice in the cooked amount listed. Follow the package heating directions and choose a product that fits your dietary needs.Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.