Paprika Lemon Chicken with Spinach Rice

• chicken breastpatted dry24 oz
• rice1 1/4 cup
• fresh spinach8 oz
• lemonjuiced1
• garlicminced2 clove
• canola oil4 tsp
• paprika2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Rinse the rice according to your usual method. Add it to a saucepan with the package-recommended water, bring to a boil, then cover and cook over low heat until tender and the water is absorbed, about 18-22 minutes. Turn off the heat and let it stand covered for 5 minutes.
2. 2Do not rinse the chicken. Pat it dry, then season both sides with paprika, kosher salt and black pepper.
3. 3Heat the canola oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook until deeply golden on the first side and it releases from the pan, about 4-5 minutes. Turn and cook until the thickest part reads 165°F (74°C) on an instant-read thermometer, about 4-6 minutes. Transfer the chicken to a plate. Wash the board, knife and your hands with soap and water before touching anything else.
4. 4Lower the skillet heat to medium. Add the garlic and cook until fragrant, about 30-60 seconds. Add the spinach with a small pinch of kosher salt and cook until wilted, about 1-2 minutes.
5. 5Stir the lemon juice into the spinach and taste, adjusting with kosher salt and black pepper. Fluff the rice and serve it with the spinach and chicken.