Sometimes when it is rainy and cloudy and not above 61 degrees for fifteen straight days, you just don’t have it in you to do much for dinner because all you really want to do is turn your heat back on, curl up in a blanket, and watch that one 30 Rock episode where Kenneth sees Muppets all around him.
Anyone else out there still wearing socks and a fleece…inside your house?
Yeah, that’s kind of where I’ve been the last couple weeks. So, I present to you, the world’s easiest dinner. Chicken is salted and peppered, then quickly browned. Then, you pop that same skillet into the oven after trashing up the chicken with some lemon zest, juice, and herbes de Provence.
While it cooks, for 12 whole minutes, you throw some spinach and grated parmesan on a plate and toss it with a drizzle of olive oil and lemon juice.
The chicken comes out, super flavorful and juicy, and then gets cut into strips and tossed on top of your salad.
Done and done.
Forks included, you’re washing eight dishes tops. Eight!
So please…make this for me. Tell your loved ones that yes, this is dinner as they look skeptically at your thrown together plate-o-spinach with chicken. They’ll be surprised at how flavorful the whole get-up is, and you’ll be surprised at how easy it is to guilt them into doing those eight dishes in return.
(salad recipe by Carpé Season)
(chicken recipe from Taste of Home Special Editions 5 Ingredient Recipes
(yields 3-4 salads, served as a main course)
This easy lemon herb chicken recipe requires only 7 ingredients, and is finished in less than 20 minutes. This chicken is perfect over a simple spinach salad.
For the Chicken:
1 lb. boneless skinless chicken breasts (or 3-4 six-oz. boneless, skinless, chicken breasts)
salt & pepper
1 tbsp. olive oil
1 heaping tbsp. herbes de Provence
1 heaping tbsp. grated lemon zest
3 tbsp. lemon juice
FOR THE SALAD:
3 large handfuls spinach per serving
1/4 c. shredded mozzarella or parmesan per serving
1 tsp. lemon juice per serving
1 drizzle olive oil per serving
IF IN SEASON, 5 grape or cherry tomatoes, halved, per serving*
*I didn't use tomatoes because we're still a few months out, but I think the sweetness would be perfecto in this salad!
FOR THE CHICKEN:
Preheat oven to 375*.
Spray an oven-proof skillet with cooking spray. Then heat the olive oil in the skillet over medium heat. Sprinkle chicken breasts with salt and pepper. When oil is warmed and spread around the pan, add chicken and brown all sides evenly, about 8 minutes in all.
Once nicely browned, sprinkle both sides of the chicken breast with the lemon zest and herbes de Provence. Pour lemon juice in the skillet.
Place skillet in the preheated oven, and bake, uncovered for 12-15 minutes or until chicken is no longer pink when cut into (or 170* on a thermometer).
FOR THE SALAD:
While the chicken is in the oven, assemble the spinach on each plate. Drizzle each plate with a little olive oil and about a tsp. lemon juice and toss. You can also add some salt and pepper here, to taste. Sprinkle on your cheese.
When chicken is cooked, cut into slices, and lay on top of the salad.