Sautéed Chicken Breast with Zesty Lemon and Garlic Spinach

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Tender chicken breast pan-seared and served with vibrant lemon-garlic sautéed spinach for a light, healthy meal. This chicken recipe (low carb, gluten free), ready in about 25 minutes, pairs chicken breast, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) chicken breast
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups fresh spinach
• 3 cloves, minced garlic cloves
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes

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Instructions

1. Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6 minutes per side until golden brown and internal temperature reaches 165°F, then remove and rest.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil and 3 minced garlic cloves. Sauté over medium heat for 30 seconds until fragrant but not browned.
3. Step 3: Add 6 cups fresh spinach, 2 tbsp lemon juice, 1 tsp lemon zest, and 1/4 tsp red pepper flakes. Cook, stirring frequently, for 2-3 minutes until spinach is wilted and bright green, then serve alongside chicken breasts.