Skillet Lemon Chicken with Spinach
Ingredients
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
1 cup diced red bell pepper
½ teaspoon salt
½ teaspoon ground pepper
4 cloves garlic, minced
½ cup dry white wine
1 teaspoon cornstarch
1 medium lemon, zested and juiced
10 cups lightly packed baby spinach
8 teaspoons grated Parmesan cheese
Directions
Heat oil in a large skillet over medium-high heat. Add chicken, bell pepper, salt and pepper; cook, stirring occasionally, until the chicken is just cooked through, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Whisk wine and cornstarch together in a measuring cup. Add to the pan along with the lemon juice and zest; stir to coat, then bring to a simmer. Add spinach by the handful; cook, stirring, until wilted, about 2 minutes more. Serve sprinkled with Parmesan.
Nutrition
Per Serving: 317 calories; protein 25.9g; carbohydrates 11.1g; dietary fiber 4.3g; sugars 2.1g; fat 16.1g; saturated fat 3.7g; cholesterol 78.4mg; vitamin a iu 10420IU; vitamin c 93.2mg; folate 26mcg; calcium 183.9mg; iron 6.1mg; magnesium 128.1mg; potassium 287.4mg; sodium 525.9mg.