Lemon and Garlic Chicken With Spiced Spinach
Lemon and Garlic Chicken With Spiced Spinach

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, lemon and garlic chicken with spiced spinach. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Lemon and Garlic Chicken With Spiced Spinach is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Lemon and Garlic Chicken With Spiced Spinach is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook lemon and garlic chicken with spiced spinach using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Lemon and Garlic Chicken With Spiced Spinach:
  1. Make ready 4 thinly sliced boneless chicken breasts
  2. Make ready 2 tbsp extra-virgin olive oil
  3. Get 3 tbsp fresh lemon juice
  4. Make ready 2 garlic cloves, minced or pureed
  5. Prepare 1 tsp chopped fresh rosemary
  6. Prepare 1 salt and pepper to taste
  7. Make ready 2 tbsp all-purpose flour
  8. Prepare 2 tbsp grapeseed, sunflower or canola oil
  9. Take Spinach Side (optional)
  10. Prepare 1 bunch spinach
  11. Prepare 1/2 tsp coriander seeds or cumin seeds, lightly toasted and ground
  12. Make ready 1/4 tsp ground cinnamon
  13. Make ready 2 allspice berries, lightly toasted and ground
  14. Make ready 2 6-ounce bags baby spinach
Instructions to make Lemon and Garlic Chicken With Spiced Spinach:
  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.

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