Chicken A La Fab: Chicken with Lemon, Capers, Garlic and Spinach

This recipe is courtesy of the fabulous Julia Beck who heads up It’s Working Project. It’s Working Project by Forty Weeks is committed to helping the private sector successfully bring new parents back to work with ease, as a matter of course and with a sense of pride. Make sure to check it out.

This recipe scores high marks for healthy-ish, low ingredient count, ease in preparation and a crowd pleaser. Bonus points for simplicity. Note too – this is a good one in left-overland.

What You’ll Need:

3 garlic cloves (if you are sensitive, lower)
2 lemons use juice and zest – reserve small amount for garnish
Olive oil – I prefer Spanish (TJs is great for this)
Red pepper flakes (to taste)
Italian seasoning 
Basil 
Oregano
Capers 2 TBS
White Wine ½ C
1.5 pounds of boneless chicken breast cut into ¼ inch strips.
I bag of fresh baby spinach 
Peel and chop garlic well
Red Quinoa or a tubular or spiral pasta

Instructions:

Place 2 TBS in saute pan and add garlic, lemon zest (one lemon), red pepper flakes, Italian seasoning, basil and oregano.

Keep in motion over low to medium heat until fragrant.
Add chicken, capers and juice of one lemon, sautee as flavors marry.
Add white wine and cover for 5-7 minutes. Stir well. 

Place the entire bag of spinach in pan, zest with lemon and cover for 1 minute until spinach wilts slightly.

Uncover and juice an additional ½ lemon into the pan.

I like to serve with red quinoa. This also goes quite nicely with a tubular or spiral pasta tossed with olive oil and sea salt as well. Garnish with lemon slice.

Enjoy!