Paprika Chicken Rice Skillet with Spinach

• chicken breastpatted dry24 oz
• rice1 cup
• diced tomatoes2 cup
• fresh spinachroughly chopped6 oz
• yellow onionfinely diced1/2
• garlicminced2 clove
• canola oil4 tsp
• paprika2 tsp
• low-sodium chicken broth2 cup
• kosher salt1 tsp
• black pepper1/2 tsp
• lemoncut into wedges1/2

Instructions

1. 1Finely dice the onion, mince the garlic, and roughly chop the spinach.
2. 2Do not rinse the chicken. Pat it dry, then season both sides with the paprika, kosher salt, and black pepper. Heat the canola oil in a deep skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden brown and it releases from the pan, then transfer it to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Reduce the heat to medium. Add the onion and cook for 3-4 minutes, stirring, until translucent and softened. Add the garlic and cook for 30-60 seconds, until fragrant.
4. 4Stir in the rice and cook for 1-2 minutes, until lightly toasted. Add the diced tomatoes and chicken broth, scrape up any browned bits, and bring to a simmer.
5. 5Nestle the chicken into the rice mixture. Cover and cook for 18-22 minutes, until the rice is tender and the liquid is absorbed, stirring in the spinach during the final 2-3 minutes. The chicken is done when the thickest part reads 165°F (74°C) on an instant-read thermometer.
6. 6Taste the rice and adjust with kosher salt, black pepper, and lemon juice from the wedges. Serve hot.