Emma Fishman. Prop styling by JoJo Li. Food styling by Rebecca Jurkevich
Makes 2 Servings
- 1pound chicken thighs, skinless and boneless
- 1/4cup hummus
- 1cup jasmine rice, dry, uncooked
- 1teaspoon turmeric
- 1 large tomato, diced
- 4cups baby spinach
Preheat oven to 375ºF 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.