Blackened Chicken Over Lemony Spinach
Servings Prep Time
4servings 20minutes
Cook Time
10minutes
Servings Prep Time
4servings 20minutes
Cook Time
10minutes
Ingredients
Cajun Dry Rub
  • 1 tablespoon sweet paprika
  • 1teaspoon dried thyme
  • 1teaspoon dried oregano
  • 1teaspoon garlic powder
  • 1teaspon onion powder
  • 1teaspoon coarsely ground black pepper
  • 1teaspoon kosher salt
  • 1/2teaspoon cayenne pepper
Blackened Chicken
  • 2large chicken breasts
  • 4 tablespoons buttermelted
  • cajun dry rub
Lemon Vinaigrette Tossed with Spinach
  • 1/2 lemonjuiced (approximately 1 1/2 tablespoons)
  • 1small garlic cloveminced and pressed into a paste
  • 1/4small shallotminced, approximately 1/2 tablespoon
  • 1/2tablespoon honeyfor a sugar-free alternative, add additional extra-virgin olive oil
  • 1/2teaspoon sea salt or kosher salt
  • 1/4cup extra-virgin olive oil
  • 6ounces baby spinach
Instructions
Cajun Dry Rub
  1. In a small bowl, combine sweet paprika, dried oregano, dried thyme, garlic powder, onion powder, coursely ground black pepper, kosher salt and cayenne pepper. Stir to combine. Set aside.
Blackened Chicken
  1. Melt butter in a microwave safe dish for approximately 30 seconds on high power. Pour in a shallow dish and set aside.
  2. Pound chicken breasts on plumper side to an overall even thickness for uniform cooking.
  3. Heat a cast-iron skillet over high heat for 5-7 minutes.
  4. Pre-heat oven to 400 degrees Fahrenheit.
  5. When cast-iron skillet is hot, dip chicken in melted butter and cajun dry rub on both sides. Cook on one side for 4 minutes.
  6. With a meat fork, turn chicken and cook for an additional 4 minutes. Depending on thickness of the chicken breasts, you may need to finish cooking in the preheated oven for 3-5 additional minutes. With an instant read meat thermometer, check internal temperature. It should read 165 degrees Fahrenheit when cooked through. If transferring cast iron skillet to the oven to continue cooking, use hot pads when transferring to the oven. When chicken is done, remove from cast iron skillet and rest on a cutting board for at least 5 minutes for juices to redistribute. Note: If chicken rests in a hot, cast iron skillet, it will continue to cook. Slice. Fan sliced chicken over spinach dressed in lemon vinaigrette.
Lemon Vinaigrette Tossed with Spinach
  1. Mince garlic clove. Sprinkle with kosher or sea salt. With the back of a chef’s knife press into a paste.
  2. Combine garlic, shallot, lemon juice, salt and honey in a bowl. Drizzle in olive oil slowly, whisking to combine. Alternately, combine all ingredients in a mason jar with a lid and shake to combine. For a more emulsified dressing combine all ingredients in a blender or food processor and process until smooth.
Recipe Notes
Recipe courtesy of www.sisterspicekitchen.com 
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