Quick Lemon-Garlic Chicken Breast with Spinach

Instructions

1. 1

   Butterfly or pound the chicken to even thickness (~1/2"). Pat dry and season both sides with salt, pepper and dried herb if using.

2. 2

   Heat a nonstick skillet over medium-high. Add olive oil and let it warm until shimmering.

3. 3

   Add chicken, sear 3–4 minutes without moving until golden. Flip, add minced garlic to the pan edge, reduce heat to medium and cook 3–4 more minutes until internal temp 160–165°F (71–74°C). Remove chicken and rest 3 minutes.

4. 4

   In the same skillet, add spinach and lemon juice; toss 30–45 seconds until wilted and glossy. Add lemon zest and adjust seasoning.

5. 5

   Plate wilted spinach, slice chicken on the bias, place on top, finish with sliced avocado if using and a final squeeze of lemon.

6. 6

   Eat immediately. Store extra chicken refrigerated up to 3 days.