Hello everybody, it is O’Neill, welcome to my recipe site. Today, we’re going to prepare a special dish, lemon and garlic chicken with spiced spinach. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This juicy lemon garlic chicken is far cry from your average chicken dinner. Serve chicken with spinach and snap peas, garnished with roasted lemon and garlic. HEAT a large non-stick frying pan over medium.
Lemon and Garlic Chicken With Spiced Spinach is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Lemon and Garlic Chicken With Spiced Spinach is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have lemon and garlic chicken with spiced spinach using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lemon and Garlic Chicken With Spiced Spinach:
- Take 4 thinly sliced boneless chicken breasts
- Prepare 2 tbsp extra-virgin olive oil
- Prepare 3 tbsp fresh lemon juice
- Make ready 2 garlic cloves, minced or pureed
- Get 1 tsp chopped fresh rosemary
- Take 1 salt and pepper to taste
- Prepare 2 tbsp all-purpose flour
- Prepare 2 tbsp grapeseed, sunflower or canola oil
- Prepare Spinach Side (optional)
- Make ready 1 bunch spinach
- Get 1/2 tsp coriander seeds or cumin seeds, lightly toasted and ground
- Prepare 1/4 tsp ground cinnamon
- Make ready 2 allspice berries, lightly toasted and ground
- Make ready 2 6-ounce bags baby spinach
All Reviews for Sauteed Spinach with Garlic and Lemon. Sautéed Spinach and Garlic with Lemon is bright and savory with lemon and garlic flavors- the perfect side to almost any meal. This would be excellent mixed into cooked rice, or served with simple grilled chicken. And it couldn't be easier to make.
Steps to make Lemon and Garlic Chicken With Spiced Spinach:
- Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Add chicken breasts (lightly beat with meat tenderizer if desired) to the bowl. Stir together and refrigerate 15 to 30 minutes to marinate chicken.
- Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
- Season pounded/marinated chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won't use all of it).
- Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan, however many will fit without crowding the pan. Cook for approx 2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
- Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken.
First, sauté some minced garlic in a nonstick or. Add the spinach and garlic to the skillet, and sprinkle with the nutmeg and a pinch of salt. Remove from the heat and stir in the lemon zest and juice. Serve immediately with the crispy chicken and brown rice. Spiced Tomato Gazpacho with Lemon Pickled Shrimp.
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