Pan-Seared Chicken Breast with Carrot and Spinach Medley
Ingredients
- 5 boneless, skinless chicken breasts
- 2 medium-sized carrots, peeled and sliced
- 1 bunch of fresh spinach, chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Tools Needed
Instructions
Step 1
Preheat a large skillet or sauté pan over medium-high heat.
Step 2
Season the chicken breasts with salt and pepper.
Step 3
Add the olive oil to the preheated skillet and swirl to coat.
Step 4
Add the chicken breasts to the skillet and sear for 5-6 minutes on each side, or until cooked through.
Step 5
Remove the chicken from the skillet and set aside to rest.
Step 6
In the same skillet, add the sliced carrots and cook for 5 minutes, stirring occasionally, until they start to soften.
Step 7
Add the minced garlic and cook for an additional minute, until fragrant.
Step 8
Stir in the chopped spinach and cook until wilted.
Step 9
Serve the chicken breast with the carrot and spinach medley spooned over the top.
Frequently Asked Questions
Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach for this recipe. Simply thaw and squeeze out excess water before adding to the skillet.
Preparation Tips
- Make sure to pat the chicken breasts dry with a paper towel before seasoning to ensure even browning.
- Don't overcrowd the skillet when cooking the chicken, cook in batches if necessary.
Serving Suggestions
- Serve with quinoa or brown rice for a filling and nutritious meal.
- Add a side of roasted vegetables or a simple salad for a well-rounded dinner.