Pollo al Limone con Quinoa e Spinaci Appassiti

Pat the chicken breast dry and season generously with sea salt and cracked black pepper.

Heat a heavy-bottomed skillet over medium heat. Place the chicken in the pan and sear until golden brown on both sides and cooked through, approximately 6-7 minutes per side. Remove to a cutting board to rest for 5 minutes.

In the same pan, add the spinach and a splash of water, tossing quickly until just wilted.

In a bowl, combine the warm cooked quinoa with the lemon juice, lemon zest, and a drizzle of olive oil. Stir to combine so the grains are fluffy and bright.

Slice the chicken into thin diagonal strips.

To plate, spread the lemon-scented quinoa in a shallow bowl, top with the vibrant wilted spinach, and arrange the sliced chicken breast over the top. Garnish with an extra squeeze of fresh lemon and a pinch of flaky sea salt.