Grilled Chicken with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like restaurant quality. Tender grilled chicken paired with garlicky sautéed spinach is not only delicious but also packed with nutrients. Spinach is loaded with iron and antioxidants that keep you feeling energized, which makes this dish as good for your body as it is for your taste buds. The best part? You probably have most of these ingredients already in your kitchen, and the whole meal costs just a few dollars per serving.
Ella x
Ingredients
- 4chicken breasts(6 oz each, boneless and skinless)
- 1893 mlfresh spinach(loosely packed)
- 5garlic cloves(minced)
- 4 tablespoonsolive oil
- 3 tablespoonslemon juice
- 1 teaspoonlemon zest
- 2shallots(thinly sliced)
- 237 mlchicken broth
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Remove chicken from refrigerator 15 minutes before grilling. Pat dry with paper towels and season both sides generously with salt, pepper, and half of the red pepper flakes.
Tip: Drying the chicken helps achieve a better sear and golden exterior on the grill.
- 2
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
- 3
Place chicken breasts on the hot grill and cook for 12-14 minutes, turning once halfway through, until the internal temperature reaches 165°F when measured with a meat thermometer. Transfer to a clean plate and let rest for 5 minutes.
Tip: Resting the chicken allows the juices to redistribute, keeping the meat moist and tender.
- 4
While chicken rests, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced shallots and sauté for 2-3 minutes until softened and fragrant.
- 5
Add minced garlic to the skillet and cook for 30 seconds, stirring constantly to prevent burning.
Tip: Watch the garlic closely as it can burn quickly and become bitter.
- 6
Add the fresh spinach to the skillet in batches, stirring between additions until all spinach is wilted and any excess moisture has evaporated, about 4-5 minutes.
- 7
Stir in the lemon juice, lemon zest, chicken broth, remaining red pepper flakes, and fresh thyme. Season to taste with additional salt and pepper. Cook for another 2 minutes to allow flavors to meld.
- 8
Drizzle the remaining 2 tablespoons of olive oil over the garlic-spinach mixture and toss gently. Divide spinach among serving plates and top each with a grilled chicken breast.
Tip: Serve immediately while the chicken is still warm for the best flavor and texture.
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