Creamy Garlic Yogurt Chicken with Spinach & Rice

Name: Creamy Garlic Yogurt Chicken with Spinach & Rice
Total time: 30 min
Yield: 2 people
Ingredients: 2 fillets Chicken Breast; 1 cup Rice; 1 tbsp Olive Oil; 1 small Onion; 3 cloves Garlic; 5 oz Spinach; 0.5 cup Plain Yogurt; 0.5 fruit Lemon; 1 tsp Salt; 0.5 tsp Black Pepper

Gluten-FreeUnder 30 MinsHigh ProteinDinnerMediterranean

Easy

30min

520kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A healthy and zesty one-skillet chicken dinner with a creamy yogurt sauce, wilted spinach, and fluffy rice.

This Creamy Garlic Yogurt Chicken with Spinach & Rice is the perfect solution for a healthy, high-protein dinner that feels indulgent without the heavy cream. By utilizing Greek yogurt, we create a tangy, velvety sauce that pairs beautifully with the savory depth of seared chicken breast and aromatic garlic. The fresh spinach adds a burst of color and essential vitamins, wilting down perfectly into the warm sauce. Served over a bed of fluffy rice to soak up every drop of flavor, this dish is a balanced meal offering lean protein, complex carbohydrates, and healthy fats. The addition of fresh lemon juice brightens the entire profile, cutting through the richness of the yogurt. It is a quick, one-skillet meal (plus the rice pot) that comes together in under 30 minutes, making it ideal for busy weeknights when you want something nutritious and comforting.

Ingredients

400 g Chicken Breast
180 g Rice
1 tbsp Olive Oil
1 small Onion
3 cloves Garlic
150 g Spinach
120 ml Plain Yogurt
0.5 fruit Lemon
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Rinse the rice thoroughly. Cook according to package instructions with a pinch of salt.
2
While rice cooks, dice the onion and mince the garlic.
3
Slice the chicken breast into bite-sized pieces. Season with salt and black pepper.
4
Heat olive oil in a large skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes until browned and cooked through. Remove chicken from the pan and set aside.
5
In the same pan, reduce heat to medium. Add the onion and sauté for 3 minutes until soft. Add garlic and cook for 1 more minute until fragrant.
6
Add the fresh spinach to the pan and stir until wilted (about 2 minutes).
7
Turn the heat down to low. Return the chicken breast to the pan.
8
Stir in the yogurt and squeeze in the juice from the lemon. Stir gently to warm through—do not let it boil or the yogurt may split.
9
Serve the creamy chicken mixture over the fluffy rice.

Chef's Tips

•If using Greek yogurt, it is thicker, so you might need a splash of water or milk to thin the sauce.
•Room temperature yogurt is less likely to curdle when added to the hot pan.