Middle Eastern Roasted Chicken Breast with Spinach
2-3 lbs chicken breast (four breasts)
6 tbsp olive oil
1 clove of garlic, minced
3 tsp baharat or seven spice mix
1 tsp salt
1/2 tsp black pepper
1-1.5 lb frozen spinach, thawed
2 tbsp olive oil
2 tbsp lemon juice
1 tsp sumac
1/2 tsp salt
1/2 tsp red pepper flakes
Pre-heat oven to 420 degrees Fahrenheit. Mix the six tablespoons of olive oil, one clove of garlic (minced), three teaspoons seven spice mix, one teaspoon salt and one-half teaspoon black pepper. Generously baste the chicken breasts on both sides with the spice mixture and place on a greased baking pan. Bake at 420 degrees Fahrenheit for approximately 30 minutes, until the breasts are fully cooked.
While the chicken breasts are in the oven, place the frozen spinach in a medium-sized sauce pan and add the remaining olive oil, lemon juice, sumac, salt and red pepper flakes. Cook at medium-high heat for approximately five minutes, cover and set on low until the chicken is ready. Serve each breast on top of the cooked spinach. Serves four.