# What you need:
→ Chicken Breast
01 - 2 boneless, skinless chicken breasts (approx. 8 ounces each)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Maple-Soy Glaze
04 - 2 tablespoons pure maple syrup
05 - 1 tablespoon low-sodium soy sauce
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon garlic powder
→ Garlicky Spinach
08 - 1 tablespoon olive oil
09 - 2 cloves garlic, minced
10 - 8 ounces fresh baby spinach
11 - 1/4 teaspoon kosher salt
12 - 1/8 teaspoon freshly ground black pepper
# Steps to follow:
01 - Pat chicken breasts dry with paper towel. Season both sides with kosher salt and black pepper.
02 - In a small bowl, whisk together maple syrup, soy sauce, Dijon mustard, and garlic powder until smooth.
03 - Heat a large nonstick skillet over medium-high heat. Add chicken breasts and cook for 3 minutes per side until golden brown.
04 - Reduce heat to medium-low. Pour glaze over chicken in skillet, turning breasts to coat. Continue cooking for 4 to 5 minutes, basting occasionally, until chicken is cooked through and glaze has thickened.
05 - Transfer chicken to a plate and tent lightly with foil. Let rest for 3 minutes before slicing.
06 - While chicken rests, heat olive oil in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add baby spinach, salt, and pepper; cook, stirring, for 2 minutes until wilted.
07 - Slice chicken breasts and serve over a bed of garlicky spinach, drizzling any remaining glaze from the pan over the top.
