INGREDIENTS
1 tbsp
olive oil
1 tbsp
dairy free butter
70 gs
bacon
200 gs
chicken thigh fillets
1
garlic-infused oil
1 handful
baby spinach leaves
110 gs
long grain rice
200 mls
low-sodium chicken stock
1 serving
salt and pepper
1 tbsp
chives
1 tbsp
parsley
1 tbsp
parmesan