Lunch · French · 10 min
Poulet Sauté au Citron et Épinards (Pan-Seared Chicken with Lemon and Wilted Spinach)
- Calories
- 387
- Protein
- 38g
- Carbs
- 49g
- Fat
- 5g
Ingredients
- 135 g boneless skinless chicken breast
- 1 tbsp olive oil
- 20 g lemon juice
- 11.4 g honey
- 0.25 tsp salt
- 0.25 tsp black pepper
- 168 g spinach
- 40 g long-grain white rice
Method
- 011. Prepare the dry long-grain white rice by boiling in 80 ml water until fluffy and tender; keep warm.
- 022. Pat the raw chicken breast dry with paper towels and season both sides evenly with salt and black pepper.
- 033. Heat 2 teaspoons of olive oil in a heavy-bottomed skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken to a plate to rest.
- 044. Reduce heat to medium and add the remaining 1 teaspoon of olive oil and fresh spinach to the same pan. Saute for 1-2 minutes until just wilted.
- 055. Add freshly squeezed lemon juice and honey to the pan, stirring to emulsify with the pan drippings into a light glaze.
- 066. Return the rested chicken breast to the pan for 30 seconds to coat in the glaze, then transfer to a cutting board and slice on the bias.
- 077. Mound the cooked rice in a serving dish, top with the wilted lemon spinach, and arrange sliced chicken over the greens. Spoon remaining pan glaze over the top and finish with cracked black pepper.
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