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Ingredients
4 servings
3 tablespoonsextra-virgin olive oil
1.5 poundboneless skinless chicken thighs
trimmed and cut into bite-size pieces
1 ½ cupred bell pepper
diced
¾ teaspoonsalt
¾ teaspoonground pepper
6cloves garlic
minced
¾ cupdry white wine
1 ½ teaspooncornstarch
1.5lemon
medium, zested and juiced
¼ cupgrated parmesan cheese
8 ozbaby spinach
Instructions
Step 1
Heat oil in a large skillet over medium-high heat.
Step 2
Add chicken, bell pepper, salt and pepper; cook, stirring occasionally, until the chicken is just cooked through, 7 to 9 minutes.
Step 3
Add garlic and cook, stirring, until fragrant, about 1 minute.
Step 4
Whisk wine and cornstarch together in a measuring cup.
Step 5
Add to the pan along with the lemon juice and zest; stir to coat, then bring to a simmer.
Step 6
Add spinach by the handful; cook, stirring, until wilted, about 2 minutes more.
Step 7
Serve sprinkled with Parmesan.
Notes
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