Ingredients:

  • 1.5 lb chicken breast, sliced into thin cutlets
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 medium lemon, juiced and zested
  • 1/2 cup fresh basil leaves, chiffonade
  • 3 cups fresh baby spinach
  • 1/4 cup chicken broth

Instructions:

  1. Pat the chicken dry with paper towels. In a bowl, toss the chicken with salt, pepper, garlic powder, and paprika.
  2. Heat avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add chicken and cook for 5–7 minutes per side until a mahogany-colored crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a plate to rest.
  3. Reduce heat to medium. In the same pan, add the butter. Once foaming, stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the browned bits.
  5. Stir in the lemon zest and fresh basil. Add the baby spinach and toss for 1–2 minutes until the leaves begin to wilt.
  6. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat for 60 seconds to glaze.