Lemon Pepper Chicken and Sauteed Spinach with Garlic and Oil

Most of the time I like to own my kitchen. But sometimes we cook together and not only do I appreciate it but it really is a ton of fun! Michael and I were making dinner, raw corn tortilla chips (new recipe to come soon) and kale chips and we managed to do this all so quickly because we were working together. (btw Michael’s kale chips were the most deelish I had ever had! He is the kale master!)

This chicken dish is my go-to dish when I am tired or am super busy but still want to put a healthy dinner together for my husband. The chicken is super quick and so was the spinach. I love that this dish is so fast yet looks and tastes (Michael says 🙂 ) like a good home cooked meal.

chicken

Lemon Pepper Chicken

  • 2-4 Boneless, Skinless Chicken Breasts
  • Juice from 1-2 lemons
  • Lemon Pepper, enough to coat chicken breasts
  • Salt to taste
  1. Set the oven to 350 degrees
  2. Line a baking sheet with tin foil and spray with non-stick oil
  3. Cover the chicken breasts with lemon juice and coat with lemon pepper and a sprinkling of salt
  4. Bake for 10-15 minutes, until there is no pink when you cut into a breast
  5. Serve

Sauteed Spinach with Garlic and Oil

  • 1 bag of 10 ounce organic spinach
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • Salt to taste
  1. Coat a pan with olive oil
  2. Simmer garlic for 1 -2 minutes
  3. Add Spinach and sautee until wilted
  4. Salt to taste
  5. Enjoy
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3 Comments (+add yours?)

  1. Trackback: Raw.la - Raw Food in The News and Around The Web
  2. Jonah
    Aug 20, 2009 @ 12:00:12

    I like easy things like this and will definitely try it out. But please consider parchment paper instead of foil. No metal leakage into the food, better for the environment, and no non-stick spray needed. And one can lean to the raw foodist side by pressing the garlic and mixing it in raw with the spinach instead of cooking it in. Pretty much the same flavor, but a little stronger so you may want to cut down on how much. But even with less quantity, a million times better for you.

    Reply

    • marisaskitchen
      Aug 20, 2009 @ 12:13:48

      Thanks so much! I agree with the parchment paper! Awesome idea. I have been using non-stick foil lately, but parchment paper is totally the way to go.
      I also love the raw garlic idea. I don’t think things have to be 100% raw to get the benefits as long as some parts of your meal is raw. So that is such a great idea! thanks!

      Reply

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