Food Lab's Chicken with Spinach Salad

I found the grilled chicken recipe from J.Kenji Lopez-Alt in Sunset Magazine a few months back and gave it a try. It was definitely impressive but this is an easier and faster version, one that's made on the stove and not on the grill. I really want this book, just based on this recipe. Mad props! The portion below will result in delicious leftovers, which can be made into chicken salad. 

Food Lab's Chicken with Spinach Salad

INGREDIENTS

4 skinless boneless chicken breasts

3 garlic cloves, minced

1/4 store package of fresh thyme, leaves only

1/2 bunch  parsley leaves, minced

1 tbsp whole grain mustard

1 tsp ground coriander

juice from 1 lemon - divided 

4 tbsp of olive oil or canola oil

salt and pepper

1 bag/package of baby spinach

1 tbsp of extra virgin olive oil

 

HARDWARE

1 knife and cutting board

1 gallon freezer bag

1 large saute pan - non stick

1 large salad bowl

1 prep bowl

1. Put garlic, thyme, parsley, mustard, coriander, half of the lemon juice and 3 tbsp of oil into your prep bowl and whisk. Pour half of it into the freezer bag.
2. Add chicken breasts into freezer bag and seal. Make sure the marinade is all over chicken. 
3. Heat pan to medium high and add 1 tbsp of oil.
4. Cook chicken in hot pan for 5-6 minutes on each side. 
5. While chicken is cooking, combine lemon juice and olive oil together in bowl. Toss spinach into lemon and oil and mix well. 
6. Rewhisk reserved marinade and pour over cooked chicken just before serving. 

The chicken doesn't need to sit for long in the marinade at all. In fact, at most 15-20 minutes because the acid in the lemon juice will change the texture of the chicken. (Chicken ceviche is not the goal here.) 

An easy way to take the leaves off the thyme is to run your fingers from the top to the bottom of a stem. You are stripping the leaves and your fingers should be lightly pinching the stem.