Asado Chicken with Sautéed Garlic Spinach
A flavorful and healthy dish featuring juicy pan-seared chicken breasts served over garlicky sautéed spinach.
Ingredients
- 4 small chicken breasts You can substitute with boneless chicken thighs.
- 6 cups fresh spinach Kale or Swiss chard may be used as substitutes.
- 4 cloves garlic Minced fresh garlic preferred.
- 2 teaspoons oregano Dried or fresh oregano works.
- 1 tablespoon smoked paprika Regular paprika is an acceptable alternative.
- 2 teaspoons cumin powder Coriander can replace cumin if desired.
- 1/4 cup chicken stock Vegetable stock or water can be substituted.
- 1/4 cup lemon juice Freshly squeezed is optimal.
- 1/2 teaspoon onion powder Fresh onion can substitute.
- 1/2 teaspoon chili flakes Adjust according to heat preference.
- 1/4 cup olive oil Any neutral oil can work.
- Salt and black pepper To taste.
Instructions
- In a bowl, mix paprika, cumin, chicken stock, lemon juice, onion powder, oregano, half the minced garlic, chili flakes, and olive oil. Adjust salt and lemon to taste.
- Add the chicken breasts to the marinade and coat well. Cover and let marinate for at least 30 minutes in the fridge.
- Heat a skillet with olive oil and add the spinach, seasoning with salt, pepper, and remaining garlic. Sauté for 2-3 minutes until wilted, then set aside.
- Clean the skillet and heat 1 tablespoon of oil over medium-low heat. Cook marinated chicken until internal temperature reaches 165°F (74°C), about 7-8 minutes per side.
- Remove the chicken and let it rest. Deglaze the skillet with chicken stock and add any leftover marinade, cooking until reduced.
- Serve the sautéed spinach, arrange chicken slices on top, drizzle with reduced sauce, and garnish as desired.
Notes
Pound the chicken to an even thickness for quicker cooking. Only flip the chicken once for a good sear. Consider doubling the spinach as it wilts significantly. Avoid long marination to keep the chicken from becoming mushy due to acidity.