Creamy Turmeric Rice

1: Start by cooking the rice. Stir the rice with 2+1/4 cups broth in a pot and cook according to directions on the box.

2: Season chicken with garlic, onion, paprika, salt, and pepper. Heat a large skillet over medium heat with 1 tbsp olive oil.

3: Add chicken and cook for 5-7 minutes per side, until cooked through to an internal temperature of 165°F. Remove from pan and set aside.

4: Deglaze the bottom of the skillet with 1/4 cup of broth. Add a little more oil to the pan, then stir in shallot and garlic and cook for 60 seconds.

5: Stir in bok choy, spinach, turmeric, salt, and pepper. Cook for 2 minutes.

6: Reduce heat and pour in coconut milk. Stir and allow to simmer with the vegetables for 5 minutes.

7: Turn off heat, and stir in rice and add chicken back. Top with green onions and enjoy!