Yummy for breakfast, lunch and dinner. Well...maybe not breakfast.
Ingredients
or8 oz of chicken, broilers or fryers, dark meat, thigh, meat only, raw (226 g)
or2 cups of rice, brown, medium-grain, cooked (390 g)
or2 cups of spinach, raw (60 g)
or1 clove of garlic, raw (3 g)
or1 unit yields of lemon juice, raw (48 g)
or1 dash of salt, table (0 g)
or0.3 tsps of spices, nutmeg, ground (1 g)
Preparation
1.
Coat the bottom of a large skillet with olive oil and place over medium-high heat. Once the oil is hot, place the chicken skin-side down in the pan. Cook, without moving, until the skin is crispy, 3 to 5 minutes. Flip and cook until the second side is golden, another 3 to 5 minutes. Move the chicken to a serving plate. Add the spinach and garlic to the skillet, and sprinkle with the nutmeg and a pinch of salt. Sauté until the spinach is wilted, about 2 minutes. Remove from the heat and stir in the lemon zest and juice. Serve immediately with the crispy chicken and brown rice.
