Caramelized Lemon Chicken with Broccoli and Spinach
From the kitchen of Chez Tse
- 1 boneless, skinless chicken breast, about 8 ounces, cut in half
- 1 lemon, well washed
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1 garlic clove, peeled and chopped
- 1/4 teaspoon chili flakes
- 2 sprigs thyme plus 1 teaspoon leaves
- 2 cups broccoli florets
- 4 cups baby spinach
Season chicken with salt if desired. Cut lemon in half. Juice one half and cut remaining half in thin slices.
Heat a medium nonstick pan over medium heat. Add 1 tablespoon olive oil and when hot, add garlic, thyme sprigs and chili flakes; cook until fragrant, about 30 seconds. Add chicken and sear until colored, about 2 minute. Add lemons, turn chicken over and sear on second side.
Push chicken to side of pan and add broccoli and lemon juice. Season with salt if desired. Saut chicken and broccoli until chicken is cooked through and broccoli is tender, about 4 to 6 minutes. If pan gets dry during cooking, add a couple tablespoons of water.
Remove chicken and broccoli from pan. Discard thyme sprigs. Add remaining teaspoon olive oil, spinach and thyme leaves. Toss and cook just until spinach wilts, about 1 minute.
Add spinach to chicken and broccoli. Toss and serve.