Grilled Chicken with Spinach

Instructions

1. 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. 2

   Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

3. 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. 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. 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. 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. 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. 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.