April 2021 — Lemon Chicken with Spinach

Looking for a flavorful and fast weeknight dinner? This one-skillet dish fits the bill!


  • 2 tablespoons extra virgin olive oil
  • 2 pound boneless, skinless chicken breasts, trimmed and cut into large cubes
  • 1 large red bell pepper, diced
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 4-6 cloves garlic, minced or crushed
  • ½ cup white wine
  • 1 teaspoon cornstarch* (see Note)
  • 1 large lemon, zested and juiced
  • 11 oz. package baby spinach
  • Grated Parmesan cheese, for garnish


  1. Heat oil in a large skillet over medium-high heat.
  2. Add chicken, bell pepper, salt, and pepper; cook, stirring occasionally, until the chicken is cooked through.
  3. Stir in garlic and cook until fragrant, about 1 minute.
  4. Whisk wine and cornstarch together in a measuring cup. Add to the pan along with the lemon juice and zest; stir to coat, then bring to a simmer.
  5. Add spinach one handful at a time; stirring until wilted, about 2 minutes more.
  6. Serve over whole wheat couscous, brown rice, or cauli rice, and sprinkle with Parmesan.

Serves 6-8.

*NOTE: For a thicker sauce, mix 1 Tbsp. cornstarch with 1/2 cup cold water. Add mixture to pan 1 Tbsp. at a time and stir, allowing to simmer 1-2 minutes before adding more, until desired thickness is reached.

Recipe adapted from Eating Well