A great weeknight dinner. Light and yummy with a good load of protein in it.
Chicken breast, marinated in vinegar, paprika, turmeric and salt. Preferably use a cast iron pan. Heat a little oil and place the chicken on it. Let it cook for about 4 minutes on one side and then flip it over. Use a strong spatula to push it down on the pan. This will ensure a nice char on the sides. When the chicken oozes out clear liquids, its cooked. But to be safe use a thermometer. Remove chicken when the temperature crosses 65C. Let it rest for at least 5 minutes before cutting it up.
Roughly chop spinach leaves and give them a good wash. Saute chopped garlic in butter. Put in the leaves. Push them around the pan for a minute or two. They will quickly start wilting. Every pan has a side that is a little lower than the others. The water being released by the spinach will accumulate there. Push the spinach into the opposite direction. When the water stops accumulating and dries up, the spinach is ready. It will also be a bright green color at this point of time.
Make a bed of spinach, place the chicken on top. A fresh tomato, olives etc are a great add on.