One-Pan Lemon-Garlic Chicken & Spinach: (25 minutes, makes 2 servings)

I’m a commuter once again. So, the last thing I want to worry about after an 8-hour day and 40 minutes in traffic is what’s for dinner. I keep it simple by keeping healthy options in my fridge like spinach and lean proteins. Trust me, there is always spinach or some other leafy green I promised to eat that’s lying around in the crisper bin dying for attention. I cook this recipe pretty regularly so whatever needs to be used up gets tossed in.

Spinach is very nutrient dense and has tons of versatility. From salads, to smoothies, to cooked greens, spinach can be the MVP of a dish or a great side kick to meal. It’s packed with vitamins and minerals including potassium and iron. It’s low in calories too, so it’s great to pile on raw or cooked to help with feeling full. This recipe pairs spinach and lemon, so the vitamins in the citrus work to help with iron absorption.

The quick cook time on this, with the bonus of minimal clean up, makes this a weeknight go-to. This comes together easily in one pan. I take the leftovers for lunch for next day. Feel free to switch up the spinach and use kale but note that kale will give it a more earthy flavor and will need to be added to pan earlier to make sure the leaves fully wilt.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• 3 cloves garlic, minced
• 1/2 cup chicken broth (or vegetable broth)
• 1 tbsp fresh lemon juice
• 5 oz baby spinach
• Optional garnish: fresh parsley, chopped

Instructions:

1. Season Chicken: Pat chicken cubes dry. In a bowl, toss chicken with smoked paprika, garlic powder, salt, and pepper.
2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Do not overcrowd the pan; cook in batches if necessary.
3. Add Garlic & Deglaze: Reduce heat to medium. Add minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer.
4. Wilt Spinach: Add the baby spinach to the skillet. Cook, stirring gently, until the spinach wilts down, about 2-3 minutes.
5. Finish & Serve: Ensure chicken is cooked through (internal temperature 165°F/74°C). Taste and adjust seasoning if needed. Garnish with fresh parsley if desired, and serve immediately.