One Skillet Lemon Chicken

1 Tbsp extra-virgin olive oil

4 boneless skinless chicken breasts

½ tsp sea salt

2 cloves garlic

1 cup brown basmati rice

2 cups broth or water

4 tsp dried thyme

Juice of 1 lemon

Zest of 1 lemon

10 black olives

2 cups baby spinach

1. Season the chicken with the sea salt and thyme.
2. Heat olive oil with garlic cloves on low heat for 1 minute before adding the chicken breasts.
3. Cook chicken breasts for 5 minutes on each side and then remove from the pan.
4. Add the rice to the skillet and stir for 2 minutes before adding the broth.  Scrape up the brown bits from the bottom of the skillet. Bring to a boil.
5. Cover and reduce heat to low for cook for 30 minutes before adding the lemon juice and zest, and black olives to the rice.
6. Place the baby spinach on the rice and the chicken breasts on top of the spinach, cover and cook for an additional 10 minutes.

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