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
Heat oil in a large skillet over medium-high heat.
Add chicken, bell pepper, salt, and pepper; cook, stirring occasionally, until the chicken is cooked through.
Stir in garlic and cook until fragrant, about 1 minute.
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.
Add spinach one handful at a time; stirring until wilted, about 2 minutes more.
Serve over whole wheat couscous, brown rice, or cauli rice, and sprinkle with Parmesan.
*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.