Lemon-Rosemary Chicken & Spinach
Makes 2 servings. About 600-750 kcal, 65-80 g protein, 20-35 g carbs, 20-30 g fat per serving. Part of The Plan.
Ingredients
| 1.5 lb | boneless, skinless chicken breast | |
| 1 medium | cauliflower | |
| 10 oz | baby spinach | |
| 1 tbsp | olive oil, divided | |
| 1 tbsp | butter | |
| 4 | minced garlic cloves, divided | |
| 1 | lemon, juiced and zested | |
| 1/2 cup | low-sodium chicken stock | |
| 1 tsp | dried (or 1 tbsp fresh) rosemary + thyme, salt, pepper |
Process
- Cut cauliflower into florets; toss with half the olive oil, salt, pepper, and rosemary. Roast at 425F for 25-35 minutes.
- Season chicken with rosemary, thyme, salt, and pepper; sear to 165F and rest on a plate.
- Add butter and half the garlic to the skillet; cook 30 seconds. Add stock, lemon juice, and zest; simmer 2-3 minutes, scraping up browned bits.
- In a separate pan, heat remaining oil and garlic; add spinach in handfuls and cook just until wilted. Serve chicken with pan sauce, spinach, and cauliflower.
Note: Spoon the lemon sauce over the chicken, not the vegetables, to keep portions consistent.