YOUR SOLIN GENERATED RECIPE
Garlic Sautéed Spinach with Lemon and Pan-Seared Chicken
Pan-seared chicken breast served over a bed of vibrant, garlic-infused sautéed spinach finished with a bright squeeze of fresh lemon.
INGREDIENTS
6 oz chicken breast
4 cups fresh spinach
1 tbsp extra virgin olive oil
2 cloves garlic
0.5 whole lemon
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Season the chicken breast evenly with half of the sea salt and black pepper.
Heat 0.5 tbsp of extra virgin olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 6 to 7 minutes per side until golden brown and cooked through, then remove and let rest.
In the same skillet, add the remaining 0.5 tbsp of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the skillet in batches, tossing constantly until the leaves are just wilted and remain bright green.
Stir in the remaining sea salt, black pepper, red pepper flakes, and the juice from the half lemon.
Slice the rested chicken breast into strips and serve it immediately over the bed of warm garlic spinach.