I've been craving this amazing Spanish rice I love from a restaurant in my old town. I figured why not try to replicate it in a healthy, simple way that would stomp the craving. I found a delicious Spanish rice recipe and with a few tweeks to make it a bit healthier, I made this for dinner tonight and I am AMAZED. The flavors are exactly what I was craving and it's a healthy, cleanse friendly meal… so I guess I'll be meal prepping this every week. * note: I had a large cast iron skillet so I was able to make all of this at one time - make sure yours can fit it all or scale down the recipe by half :)
Spanish rice Photo Credit: Dinner then Dessert
  Ingredients: 4 cups low-sodium chicken stock 1 pinch saffron threads 4-5 chicken breasts salt and pepper to taste 3 tablespoons olive oil 1 head of garlic, peeled and cut into slivers (I did this bc I love garlic chunks, but cut as you please) 1 yellow onion , diced 2 cups brown rice , uncooked 1 cup Spanish Queen Green Olives Parsley, minced for garnish   Instructions: Preheat your oven to 350 degrees. In a large pot, add in your chicken broth and saffron. Heat on high heat. While heating up, heat a cast iron skillet on high heat with a tablespoon of olive oil, and also season your chicken to taste with salt and black pepper. Add the chicken to the cast iron skillet, and cook until browned, 4-5 minutes. Flip and cook an additional 3-4 minutes. Push the chicken to the side or onto a plate. Add the remaining olive oil to your cast iron skillet and heat on medium-high. Add in the onions and start to cook for 3-4 minutes. Once the onions are translucent, add in the garlic and cook until browned. Add in the uncooked rice and stir it around for a minute. Pour in the chicken stock with the saffron in it. Add the green olives and put the chicken back in. Bake covered with foil for 45-50 minutes. Serve with side of roasted grape/cherry tomatoes.