Easiest Way to Make Delicious Lemon and Garlic Chicken With Spiced Spinach

Lemon and Garlic Chicken With Spiced Spinach. Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl.

Add the spinach in handfuls, and season lightly with salt and pepper, and cover. Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Stir in wine, lemon juice and zest; bring to a simmer. You can cook Lemon and Garlic Chicken With Spiced Spinach using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lemon and Garlic Chicken With Spiced Spinach

1. It's of thinly sliced boneless chicken breasts.
2. It's of extra-virgin olive oil.
3. Prepare of fresh lemon juice.
4. You need of garlic cloves, minced or pureed.
5. It's of chopped fresh rosemary.
6. Prepare of salt and pepper to taste.
7. Prepare of all-purpose flour.
8. It's of grapeseed, sunflower or canola oil.
9. It's of Spinach Side (optional).
10. You need of spinach.
11. You need of coriander seeds or cumin seeds, lightly toasted and ground.
12. You need of ground cinnamon.
13. You need of allspice berries, lightly toasted and ground.
14. You need of 6-ounce bags baby spinach.

Reduce the heat to a simmer. Stir the lemon juice into the sauce. Garnish with the parsley and lemon slices and serve immediately. Season chicken with salt and pepper; place in the melted butter.

Lemon and Garlic Chicken With Spiced Spinach instructions

1. Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Add chicken breasts (lightly beat with meat tenderizer if desired) to the bowl. Stir together and refrigerate 15 to 30 minutes to marinate chicken..
2. Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside..
3. Season pounded/marinated chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won't use all of it)..
4. Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan, however many will fit without crowding the pan. Cook for approx 2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl..
5. Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken..

This quick tasty dish is a great keto option and can be served with zoodles or pasta! Creamy chicken, garlic and cheese make a delicious combo of flavors and with the addition of broccoli and spinach, you've got yourself a complete nutrition-packed. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Season insides of chicken with salt, pepper, and garlic powder.