Chicken Thigh Piccata with Sautéed Spinach

Ingredients

• 200g boneless chicken thighs
• 300g fresh spinach
• 2 cloves garlic, minced
• 3 tbsp olive oil, divided
• Juice of 1 large lemon
• 2 tbsp capers
• 0.25 cup chicken stock
• Salt and pepper to taste

Method

1. Season chicken thighs with salt and pepper; heat 2 tbsp olive oil in a skillet over medium-high heat and cook chicken until golden and cooked through with no pink remaining (internal temperature 74°C/165°F), about 6-7 minutes per side; remove and set aside.
2. In the same skillet, add remaining oil and sauté garlic briefly, then add spinach and cook until wilted, about 2 minutes; season and transfer to plate.
3. Deglaze skillet with lemon juice and stock, add capers and return chicken to pan for 2 minutes to coat in sauce, ensuring chicken remains cooked through (74°C/165°F).
4. Plate chicken over spinach and spoon piccata sauce over top.