- 16 oz Chicken Breast (2 Medium-Large Breasts)
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tbsp Avocado Oil
- 1 cup Reduced Sodium Chicken Stock
- 3 Cloves Garlic, diced
- 300 g Fingerling Potatoes, quartered
- 2.5 cup Baby Spinach
- 1 Lemon
- Heat a deep stove top with pan with lid to medium heat, while the pan is heating season the chicken breast on both sides, with black pepper and garlic powder. Once the pan is hot, add 1 tbsp the oil to the pan.
- Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
- Both sides should start to become golden brown, but the center will still look uncooked…If not, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 8 minutes, then flip and cover again for another 8 minutes on the other side. This is based on 2, 8 oz breasts if using another size breast, cook 1 minute per oz per side covered.
- After 8 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…again these times are based on a 8 oz breast. It is always best to check the internal temperature of chicken before serving.
- Once the chicken is done remove the chicken from the pan, saving the juices from the chicken in the pan. Allow the chicken to rest while you cook the potatoes. You can also wrap the chicken in tin foil to keep it warm while its resting and the potatoes are cooking.
- Turn the heat up on the pan to medium heat, add the 1 cup chicken stock to the pan, stirring to incorporate all of the chicken juices left in the pan for additional flavor. Bring the stock to a simmer.
- Once the stock is simmering add the diced garlic cloves and quartered potatoes. Toss the potatoes in the stock and then cover with a lid. Cook the potatoes covered for 10- 12 minutes, removing the lid half way through to stir, returning the lid for the remainder of the time.
- After 10-12 minutes the potatoes should be fork tender but not mushy. Most of the liquid should be absorbed by the potatoes, if not remove the lid and cook for a few more minutes to allow the liquid to be absorbed and evaporate.
- Add the spinach to the pan and toss with the potatoes.
- Squeeze the juice from half of the lemon over top the potatoes and spinach, and continue to toss the potatoes and spinach until the spinach is wilted. Then remove the pan from heat.
- To serve, Slice you chicken and place it on top of the potatoes, squeeze a little lemon juice over the chicken and garnish with a lemon spiral.
Kcals: 552 / 58.5g P / 60.6g C / 13g F