Pan-Seared Chicken & Spinach

Succulent pan-seared chicken breast paired with quickly wilted fresh spinach, all brightened with lemon, served over fluffy white rice.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $1.65/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• quick
• healthy
• fresh
• savory
• tangy

Ingredients

• 1 tablespoon olive oil
• 1.25 pound chicken breast (boneless, skinless, sliced into 1/2-inch strips)
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 5 ounce baby spinach
• 1 lemon (half juiced, half thinly sliced for garnish)
• 1.5 cup white rice (uncooked)

Instructions

1. Prepare the white rice according to package directions using 1 1/2 cups rice and 3 cups water. While the rice cooks, prepare the chicken and spinach.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken strips with garlic powder, dried Italian seasoning, 1/2 teaspoon salt, and black pepper. Add chicken to the skillet and pan-sear for 5-7 minutes, stirring occasionally, until cooked through and lightly golden. Remove chicken from skillet and set aside.
3. Add baby spinach to the same skillet. Cook for 2-3 minutes, stirring, until wilted. Return chicken to the skillet. Squeeze in the juice from half of the lemon.
4. Serve the pan-seared chicken and spinach mixture over the cooked white rice. Garnish each serving with a thin lemon slice, if desired.

Notes

Ensure chicken is cooked to an internal temperature of 165°F. Using pre-cooked or microwaveable rice can further cut down on prep time.

Nutrition (per serving)

• Calories: 420
• Protein: 37 g
• Carbohydrates: 44 g
• Fat: 10 g
• Fiber: 3 g
• Sodium: 350 mg
• Saturated Fat: 2 g
• Sugar: 2 g
• Cholesterol: 95 mg