Lemon Garlic Chicken with Spinach Rice

Name: Lemon Garlic Chicken with Spinach Rice
Cook time: 24 min
Yield: 4 servings
Ingredients: 680 g boneless skinless chicken thighs trimmed; 30 ml lemon juice freshly squeezed; 1 tsp lemon zest finely grated; 3 cloves garlic cloves minced; 2 tsp dried oregano; 5 g fine salt; 1 g black pepper freshly ground; 10 ml olive oil; 80 g yellow onion finely diced; 200 g long-grain white rice rinsed and drained; 480 ml water; 3 g fine salt; 20 ml olive oil; 15 g unsalted butter; 2 cloves garlic cloves minced; 15 ml lemon juice freshly squeezed; 1 tsp lemon zest finely grated; 1 g black pepper freshly ground; 120 g baby spinach loosely packed; 8 g flat-leaf parsley chopped

Chicken thighs are seasoned with lemon, garlic, oregano, and salt, then seared until browned and finished in the pan with their juices. Rice cooks with onion, water, and spinach folded in at the end so it stays fluffy and green. The meal uses one skillet and one saucepan and fits a weeknight timeline.

By Julienne

Cook time: 24 minutes

Servings: 4

Ingredients

680 g boneless skinless chicken thighs trimmed
30 ml lemon juice freshly squeezed
1 tsp lemon zest finely grated
3 cloves garlic cloves minced
2 tsp dried oregano
5 g fine salt
1 g black pepper freshly ground
10 ml olive oil
80 g yellow onion finely diced
200 g long-grain white rice rinsed and drained
480 ml water
3 g fine salt
20 ml olive oil
15 g unsalted butter
2 cloves garlic cloves minced
15 ml lemon juice freshly squeezed
1 tsp lemon zest finely grated
1 g black pepper freshly ground
120 g baby spinach loosely packed
8 g flat-leaf parsley chopped

Instructions

In a bowl, combine the chicken thighs with 30 ml lemon juice, 1 tsp lemon zest, 3 minced garlic cloves, 2 tsp oregano, 5 g salt, and 1 g black pepper. Toss to coat and let sit while you start the rice, about 10 minutes. The chicken is evenly coated and glossy from the marinade.
In the saucepan, warm 10 ml olive oil over medium heat. Add the onion and cook for 3 minutes, stirring, until softened but not browned. Add the rice and stir for 1 minute to coat the grains. The onion is translucent at the edges and the rice smells lightly toasted.
Add 480 ml water and 3 g salt to the saucepan. Bring to a boil, cover, then reduce to low and cook for 12 minutes without stirring. The rice has absorbed most of the liquid and small steam holes appear on the surface.
While the rice cooks, heat the skillet over medium-high heat. Add the remaining 20 ml olive oil and the butter. Sear the chicken in a single layer for 5 minutes on the first side, then turn and sear 4 minutes on the second side. The chicken is deeply browned on both sides and releases easily from the pan.
Reduce the heat to medium-low. Add the remaining 2 garlic cloves, the remaining 15 ml lemon juice, the remaining 1 tsp lemon zest, the remaining 2 g salt, and 1 g black pepper. Cook, turning the chicken in the pan juices for 2 to 3 minutes, until the chicken reaches 74°C in the thickest part. The chicken is opaque throughout and registers 74°C, with a glossy lemon-garlic pan sauce.
Turn off the heat under the rice. Fold in the spinach, cover, and let it wilt for 2 minutes. Fluff the rice, then fold in the parsley if using. The spinach is wilted and evenly distributed, and the rice is fluffy rather than wet.
Serve the chicken over the spinach rice and spoon the pan juices over the top. Each portion has chicken, green rice, and a light pan sauce glossing the surface.