Tender chicken breasts seasoned with smoked paprika and lemon, served over garlic spinach.
4 small chicken breasts
6 cups fresh spinach
4 garlic cloves, minced
2 teaspoons oregano
1 tablespoon smoked paprika
2 teaspoons cumin powder
1/4 cup chicken stock
1/4 cup lemon juice
1/2 teaspoon onion powder
1/2 teaspoon chili flakes
1/4 cup olive oil
Salt and black pepper
1.Combine paprika, cumin, chicken stock, lemon juice, onion powder, oregano, half the garlic, chili flakes, and olive oil in a bowl.
2.Add chicken breasts, coat thoroughly, and marinate in the refrigerator for 30 minutes.
3.Sauté fresh spinach with remaining garlic, salt, pepper, chili flakes, and a splash of lemon juice in a skillet for 2-3 minutes, then set aside.
4.Wipe the skillet clean, heat 1 tablespoon oil, and cook marinated chicken breasts until internal temperature reaches 165°F.
5.Deglaze the skillet with chicken stock and reserved marinade, simmering for 2 minutes to reduce.
6.Serve sliced chicken over sautéed spinach drizzled with the reduced sauce and garnished with lemon and parsley.
Substitute chicken thighs for breasts if preferred.
Sprinkle grated parmesan over spinach before serving.
Serve with crusty bread or roasted potatoes.