Garlic Butter Chicken with Spinach and Rice

1.Begin by cooking the rice according to package instructions. Once cooked, set aside and keep warm.

2.In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

3.Season the chicken breasts with salt, pepper, thyme, and paprika on both sides.

4.Increase the heat to medium-high and add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).

5.Once the chicken is cooked, remove it from the skillet and let it rest on a plate, covered with foil to keep warm.

6.In the same skillet, add the remaining 2 tablespoons of butter and the fresh spinach. Sauté for about 2-3 minutes until the spinach is wilted.

7.Add the lemon juice to the spinach and stir to combine. Season with additional salt and pepper if needed.

8.To serve, place a generous scoop of cooked rice on each plate, top with the sautéed spinach, and then slice the garlic butter chicken and arrange it on top. Garnish with chopped fresh parsley.