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Creamy Lemon Chicken and Spinach

Aug 29
2 min read

Ingredients

  • 2 Boneless Skinless Chicken Thighs

  • 3/4 Cup of Couscous

  • 2 Cups packed spinach

  • 1 Lemon

  • 3 Cloves of Garlic

  • 1/4 cup cottage cheese

  • 1/4 cup milk

  • 1/2 Sweet Onion

  • chicken bullion powder

  • Spice Blend

    • Lemon Pepper

    • Garlic Powder

    • Onion Powder

  • Parmesan Cheese

Preparation

  1. Prep Ingredients: Mince or grate garlic, zest and juice lemon, blend cottage cheese and milk together, grate fresh parmesan, thinly slice green onion separating greens and whites.

  2. Marinate Chicken: Combine spices in a small bowl. toss chicken with a drizzle of oil and spices. Allow to marinate as long as you can, up to overnight. The longer the better but if you need this done in a pinch, 5-15 minutes is fine.

  3. Cook Couscous: Heat a medium-sized pot on medium heat. Add couscous and allow couscous to toast and turn slightly brown. Add in a drizzle of oil and the whites of the green onion and a pinch of garlic. Allow to get fragrant and add 1.5 cups of water and a pinch of chicken bullion powder. Leave on warm, covered, until ready to serve. Once ready to serve season with salt and pepper to taste.

  4. Sear Chicken: Pre-Heat a large tall-sided pan to medium. Cook the chicken about 5-7 minutes per side until a nice crust is formed and the chicken is cooked through. Set aside. DO NOT WIPE OUT.

  5. Make Sauce: In the same pan as the chicken, add a drizzle of oil and about 1/4 cup of water and scrape up the brown bits left from the chicken. Once scraped up, add in 1/2 cup water a pinch of chicken bullion powder, the milk/cottage cheese mixture, and the spinach. Bring to a simmer and stir allowing the spinach to wilt and the sauce to emulsify. Add the chicken back into the pan to allow to come back up to temp.

  6. Garnish and Serve: In tall-sided bowls, add the couscous, chicken, as well as the sauce/spinach mixture. Garnish with any greens from the green onion, a squeeze of lemon juice, a pinch of lemon zest, and if desired, red pepper flakes.

Tips and Best Practices

  • Sear the chicken and make sure to not leave the fond to waste, there's so much flavor at the bottom of the pan.

 
 
 

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