Name: Lemon-Herb Roasted Chicken with Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 0.5 cup cannellini beans; 2 cup baby spinach; 1 clove garlic; 1 tbsp lemon juice; 1 tsp lemon zest; 0.5 tsp dried rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

401 calories

Protein: 39g; 38% of calories
Carbs: 23g; 22% of calories
Fat: 18g; 39% of calories

Instructions

Prep 10 min · Cook 20 min

Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and dried rosemary.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
Transfer the chicken to a cutting board and let it rest for 5 minutes to keep the meat juicy.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, scraping up any browned bits from the chicken.
Add the rinsed cannellini beans, lemon juice, and lemon zest to the skillet, stirring to combine and warm through for 2 minutes.
Add the baby spinach to the skillet and toss gently for 1 to 2 minutes until the leaves are just wilted.
Slice the chicken into strips and serve it over the warm bean and spinach mixture.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes