Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
Delicious recipe! Loved by the whole family! Served it over Israeli Couscous instead of spinach, and used kale w/coconut milk, ginger, lime as a side (http://www.myrecipes.com/recipe/kale-coconut-ginger-lime-50400000130001/). absolutely amazing
After marinating the chicken I simmered it with a can of organic diced tomatoes, and 1/4 cup each of chicken broth and white wine. Served it over arugula (nutty flavor combines well with this recipe) and it was fantastic!
I made this chicken last night substituting crushed red pepper for the cayenne as suggested by another reviewer. What I liked about this marinade is that there is no oil in it. I also grilled the chicken and served it with a greek salad. Just plopping it on spinach did nothing for me.
I made this recipe and used crushed red pepper instead of the ground. It was perfect. We had salad greens instead of spinach (since my kids wont eat spinach no matter how good it tastes) and it was just right. I will definitely be making this again.
My family, bored with chicken, loved this. I let the chicken sit in the marinade for an hour, which made the chicken really juicy. I also slightly wilted the spinach in the frying pan before I cooked the chicken. Even my picky 7 yr old enjoyed it.
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