Asado Chicken Breasts with Sautéed Garlic Spinach
Asado Chicken Breasts with Sautéed Garlic Spinach 
This flavorful Asado chicken dish paired with sautéed garlic spinach is a delicious and healthy meal option. Here’s how to make it:
Ingredients
For the Asado Chicken:
4 boneless chicken thighs
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons honey
Juice of 1 lime
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
For the Sautéed Garlic Spinach:
2 tablespoons olive oil
3 cloves garlic, minced
8 oz fresh spinach (or more, as desired)
Salt and pepper to taste
Lemon wedges (for serving, optional)
Instructions
Marinate the Chicken:
In a bowl, whisk together the olive oil, soy sauce, honey, lime juice, smoked paprika, garlic powder, ground cumin, salt, and pepper.
Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
Cook the Chicken:
Preheat your grill or a skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off.
Cook the chicken thighs for about 6-7 minutes on each side, or until they are cooked through and have nice grill marks. The internal temperature should reach 165°F (75°C). Remove from heat and let rest for a few minutes.
Sauté the Garlic Spinach:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the fresh spinach to the skillet and cook, stirring frequently, until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Serve:
Slice the cooked chicken thighs and serve them alongside the sautéed garlic spinach. Garnish with chopped fresh cilantro.
Optionally, serve with lemon wedges for an extra burst of flavor.
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