Lemon-Herb Chicken with Scallion Spinach and Cooked Oats

Ingredients

• 1 lb boneless skinless chicken breasts, pounded to even thickness
• 2 tbsp olive oil, divided
• 1 tsp fine sea salt
• 1 tsp freshly cracked black pepper
• 1 large lemon, zested and juiced
• 2 cloves garlic, minced
• 2 cups dried rolled oats
• 4 cups water or low-sodium chicken stock
• 5 oz fresh spinach
• 4 green onions, thinly sliced
• 2 tbsp fresh parsley, chopped

Method

1. 1Whisk together the lemon zest, juice, minced garlic, olive oil, salt, and pepper to create a vibrant marinade for the chicken.
2. 2Massage the marinade into the chicken breasts and let them rest at room temperature for 20 minutes to tenderize the meat and infuse flavor.
3. 3Bring the water or stock to a rolling boil, then stir in the dry oats and simmer gently for 5 minutes if using quick-cooking oats, or 15-20 minutes for traditional rolled oats until tender.
4. 4Pat the chicken dry with paper towels and heat a heavy skillet over medium-high heat with the remaining tablespoon of olive oil.
5. 5Sear the chicken breasts for 5-6 minutes per side until the exterior is deeply golden brown and the internal temperature reaches 165°F.
6. 6Rest the chicken on a cutting board for 5 minutes, then squeeze any accumulated juices from the pan into the skillet to deglaze, scraping up the browned bits.
7. 7Wilt the fresh spinach in the deglazed pan for 60 seconds until just tender, then toss with the sliced green onions and cooked oats.
8. 8Slice the rested chicken against the grain and arrange over the warm oat and spinach mixture, drizzling with any remaining pan juices before serving.

Nutrition per serving