High-Protein Lemon Chicken & Rice Skillet*

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Makes 4 servings. Recipe from eatingwell.com

Ingredients
2 boneless, skinless chicken breasts, trimmed
2 teaspoons Italian seasoning, divided
½ teaspoon plus ⅛ teaspoon salt, divided
3 tablespoons extra-virgin olive oil, divided
1 medium shallot, finely chopped (about ⅓ cup)
6 medium cloves garlic, finely chopped 
1 teaspoon finely chopped fresh thyme, + garnish
¼ teaspoon crushed red pepper
2 (8.8-ounce) packages precooked brown rice (about 3½ cups)
½ cup heavy cream
½ cup lower-sodium chicken broth
5 cups packed baby spinach (5 ounces)
½ cup grated Parmesan cheese (2 ounces)
2 teaspoons grated lemon zest
3 tablespoons lemon juice (from 1 large lemon)
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​Nutritional info per serving
Calories 531
Total Fat 28g
Cholesterol 71mg
Sodium 661mg
Carbohydrates 51g
Dietary Fiber 5g
Protein 21g

Directions

1. Place 2 chicken breasts on a cutting board; slice in half horizontally into 4 cutlets. Pat dry and sprinkle with 1½ teaspoons Italian seasoning and ¼ teaspoon salt.​
2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chicken and cook, undisturbed, until browned on both sides and an instant-read thermometer inserted into the thickest part registers 160°F, 4 to 5 minutes per side. Transfer to a clean cutting board. Do not wipe the skillet clean.
3. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chicken and cook, undisturbed, until browned on both sides and an instant-read thermometer inserted into the thickest part registers 160°F, 4 to 5 minutes per side. Transfer to a clean cutting board. Do not wipe the skillet clean.
4. Meanwhile, slice the chicken. Stir 5 cups spinach into the skillet in batches; cook, uncovered, over medium-low heat until wilted, 3 to 5 minutes. Stir in ½ cup Parmesan, 2 teaspoons lemon zest and 3 tablespoons lemon juice; cook, stirring, until the cheese melts, about 1 minute. Spread the mixture in an even layer and top with the sliced chicken in a single layer. Remove from heat, cover and let stand until the chicken is warmed through, about 3 minutes. Sprinkle with the remaining ⅛ teaspoon salt. Garnish with additional thyme, if desired.

*Photo does not exactly represent recipe.