Poulet Sauté au Citron et Épinards (Pan-Seared Chicken with Lemon and Wilted Spinach)

Pat the chicken breast dry and season lightly with salt and pepper. Heat 3g of olive oil in a heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the chicken. Sear until golden brown and cooked through, about 5-6 minutes per side. Remove to a plate to rest.

In the same pan, reduce heat to medium. Add the remaining 2g of oil and the fresh spinach. Sauté for 1-2 minutes until just wilted. Add the lemon juice and honey to the pan, stirring to emulsify into a light, glossy glaze.

Return the chicken to the pan for 30 seconds to coat in the glaze.

To plate, mound the fluffy rice in a shallow bowl. Top with the wilted spinach, then slice the chicken breast on the bias and arrange over the greens. Spoon the remaining pan juices over the chicken and finish with a crack of black pepper.