Recipe

Garlic-Lemon Chicken Strips with Baby Spinach

Quick & Easy

Quick-seared chicken strips finished with a lemon-garlic pan sauce and wilted baby spinach.

Why smarter

Prep is limited to chopping garlic and zesting/juicing lemon (~6 min). Pan preheat ~2 min, chicken sears in ~6–8 min total, deglaze and glaze ~2 min, spinach wilts in ~1 min, plating ~1 min; total 18 minutes is realistic.

Chef tip

For the fastest sear, don’t overcrowd the pan; if needed, cook the chicken in two quick batches. Shortcut: Use pre-cut chicken breast strips to avoid slicing time.

Ingredients

#	Ingredient Text	Amount	Unit	Ingredient Name
1	300 g chicken breast strips	300.000	g	chicken breast strips
2	120 g baby spinach	120.000	g	baby spinach
3	1 lemon	1.000		lemon
4	2 garlic cloves	2.000		garlic cloves

Nutrition Snapshot

Servings 2.00

Serving basis per_serving

Calories (kcal) 275.00

Cholesterol (mg) 125.00

Omega-3 (g) 0.120

Omega-6 (g) 1.050

Protein (g) 38.00

Fat total (g) 9.00

Fat saturated (g) 2.10

Carbs total (g) 7.00

Trans fat (g) –

Sugar total (g) –

Fiber (g) 2.30

Purines (mg) –

Sodium (mg) 520.00

Potassium (mg) –

Data source ai_estimate

Estimated Yes

Method

Pat chicken strips dry. Finely chop garlic. Zest and juice the lemon.
Heat a large frying pan on medium-high with a little oil. Sear chicken 5–7 minutes, turning, until browned and cooked through; season with salt and pepper.
Push chicken to one side. Add garlic to the empty side and stir 20–30 seconds until fragrant.
Add lemon juice and a splash of water, scraping up browned bits. Stir in lemon zest, then toss everything together for 30–60 seconds to glaze.
Add baby spinach, toss 30–60 seconds until just wilted. Taste and adjust salt, pepper and lemon. Plate immediately.