Meal Recipe

Prepare and marinate chicken

Pat chicken breasts dry and slice into 1-inch strips or leave whole for searing. In a bowl, combine 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder. Toss chicken in the mixture to coat; let sit at room temperature for 10 minutes or refrigerate up to 1 hour.

Cook chicken

Heat a large skillet over medium-high heat. Add a drizzle of oil if pan is not nonstick. Add chicken in a single layer and cook 4–6 minutes per side for whole breasts (internal temp 165°F / 74°C) or 3–4 minutes until cooked through for strips, flipping once. Remove chicken to a plate and tent with foil to rest.

Cook rice

Rinse 1 cup rice until water runs clear. In a small saucepan combine rinsed rice, 2 cups water and 1/2 tsp kosher salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Wilt spinach

While rice rests, heat 1/2 tbsp olive oil in a medium skillet over medium heat. Add 4 cups baby spinach and a pinch of salt and cook, stirring, 1–2 minutes until just wilted. Squeeze juice from half the lemon over the spinach and remove from heat. Keep warm.

Prepare vegetables

Dice 1/2 cup yellow onion, 1/2 cup red bell pepper and 1 cup zucchini (about 1 small zucchini). Mince 2 garlic cloves.

Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook 2–3 minutes until translucent. Add red pepper and zucchini and sauté 4–5 minutes until tender-crisp. Add minced garlic, 1/2 tsp salt and 1/4 tsp black pepper and cook 30–60 seconds until fragrant. Remove from heat and keep warm.

Return chicken to the skillet on low heat with 1 tbsp butter and 1/2 tbsp olive oil for 1–2 minutes to glaze and reheat. Squeeze remaining half lemon over the chicken for brightness.

To serve, divide rice among two plates (about 1/2 cup cooked rice each if servings noted below). Arrange wilted spinach to one side, top with sautéed vegetables, and place chicken on top or beside. Spoon any pan juices over chicken. Garnish with 2 tbsp chopped parsley and serve with lemon wedges.

Taste and adjust seasoning with extra salt or pepper as desired.