This weekend I had the house to myself. Which is good in a way because nobody could see how crazy I get with finals.
That and I get to try recipes without worrying about my picky-eaters (AKA- my dad and brother).
So, I got to make the following meal all for myself. Of course, I’m a big believer in sharing the love. But hey, if you’re not there to share, that’s their loss and my gain 😉
Paprika and Thyme Chicken and Spinach in Lemon Sauce
2 tsp paprika
salt and pepper
2 organic chicken breast, thawed
2 tbsp avocado oil, divided
2 tbsp ghee (or butter), divided
2 garlic cloves, minced
2 tsp dried thyme
3/4 cup chicken broth
Juice from 1/2 a large lemon
3 cups fresh spinach, roughly chopped
Rub paprika, salt, and pepper on both sides of the chicken. In a large skillet heat 1 tbsp of ghee and 1 tbsp of avocado oil over medium heat.
Add in chicken and cook for 4 minutes on one side before flipping. Add in the remaining ghee and avocado oil, as well as the garlic cloves and thyme. Let cook for another 2 minutes.
Add in chicken broth and lemon juice, cover the skillet with a lid, and reduce to low heat. Let cook for 10-15 minutes.
Afterwards, add in the fresh spinach, cover with the lid again, and let cook until spinach is slightly wilted. Add salt and pepper, if needed, and serve.