This simple, ultra-quick chicken dinner—packed with spinach and peppers—is delicious on its own or served over brown rice or your favorite pasta.
Ingredients
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
Directions
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.
