4 6-ounce boneless chicken breast halves, with skin
2 tablespoons grated ginger
Kosher salt and pepper
1 tablespoon olive oil
2 tablespoons sesame oil
2 teaspoons sesame seeds
2 bunches spinach (1 pound), trimmed
How to Make It
Cook the rice according to the package directions.
Pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp, 7 minutes. Turn and cook, covered, until cooked through, about 6 minutes.
Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook until wilted.
Divide the spinach among individual plates and serve with the chicken and rice.
Shortcut: Instead of making the white rice that accompanies this dish, you can pick up a pint from a local Chinese or Thai restaurant. Or try using frozen cooked rice from the supermarket. Choose the brown variety for a healthy boost of whole grains.