Arroz con Pollo a la Plancha (Pan-Seared Chicken and Rice with Bell Peppers)

Pat the chicken breast dry and season generously with salt, pepper, and a pinch of smoked paprika.

Heat a heavy cast-iron skillet over medium-high heat. Once hot, add 1g of olive oil and place the chicken in the pan. Sear for 6-7 minutes per side until the surface is golden brown and the internal temperature reaches 165 deg F (74 deg C). Remove and let it rest on a cutting board for 5 minutes.

In the same pan, toss in the thinly sliced green bell peppers. Sauté for 3-4 minutes until they are vibrant and slightly charred at the edges.

Add the cooked long-grain rice to the skillet with the peppers, stirring to toast slightly and pick up the golden drippings from the chicken.

Fold in the fresh spinach, tossing until it just wilts, then splash with a squeeze of fresh lemon juice to brighten the flavors.

Slice the chicken against the grain into thin strips.

Plate the rice and pepper mixture, top with the sliced chicken, and garnish with the toasted almond slivers for a final crunch. Serve immediately while steaming.