Skillet Lemon Chicken with Spinach

• portions: 4 servings
• temps total: 25 minutes

Ingrédients

2 tablespoons extra-virgin olive oil

1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces

1 cup diced red bell pepper

½ teaspoon salt

½ teaspoon ground pepper

4 cloves garlic, minced

½ cup dry white wine

1 teaspoon cornstarch

1 medium lemon, zested and juiced

10 cups lightly packed baby spinach

8 teaspoons grated Parmesan cheese

Instructions

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 1 pound chicken, 1 cup bell pepper, ½ teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally, until the chicken is just cooked through, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Whisk ½ cup wine and 1 teaspoon cornstarch together in a measuring cup. Add to the pan along with the lemon juice and zest; stir to coat, then bring to a simmer. Add 10 cups spinach by the handful; cook, stirring, until wilted, about 2 minutes more. Serve sprinkled with 8 teaspoons Parmesan.

Nutrition

• Calories: 317 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 0 g
• Cholestérol: 78 mg
• Sodium: 526 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 2 g
• Protéines: 26 g