Name: Lemon garlic chicken and spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 7 oz cauliflower florets, cut into bite-size pieces; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 5 oz fresh spinach; 3/4 tsp lemon zest

Nutrition

Per serving

326 calories

Protein: 40g; 48% of calories
Carbs: 17g; 21% of calories
Fat: 11g; 31% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the cauliflower florets with half the olive oil and a pinch of the salt.
In a small bowl, whisk together the lemon juice, lemon zest, two-thirds of the minced garlic, the rest of the salt, and the black pepper. Place the chicken breast on the other side of the sheet pan and coat it with the lemon garlic mixture.
Roast the chicken and cauliflower for 20 to 25 minutes. The chicken is done when it is opaque in the center and the cauliflower is tender. Done when opaque in the center, 165°F.
While the chicken rests, heat a 12-inch skillet over medium heat with the remaining olive oil. Add the remaining garlic and cook for 1 minute until fragrant. Add the spinach and cook for 2 to 3 minutes until just wilted.

Nutrition

Ingredients

Instructions

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