I’ve been eager to give this a go since I first laid eyes on it, and it was fantastic! Definitely 5 stars!

Preheat your grill to medium-high heat.

Season the chicken breasts with salt, black pepper, and lemon zest.

Brush the chicken with olive oil to prevent sticking.

Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

While the chicken is grilling, heat a pan over medium heat and add a splash of olive oil.

Sauté the spinach leaves until they are wilted and slightly charred, about 3-4 minutes.

In a small bowl, whisk together lemon juice, parsley, thyme, basil, and minced garlic to make the lemon herb sauce.

Once the chicken is done, let it rest for a few minutes before slicing.

Arrange the spinach on a serving platter and place the grilled chicken on top.

Drizzle the lemon herb sauce over the chicken and spinach before serving.

For a spicier kick, add a pinch of red pepper flakes to the lemon herb sauce. If you prefer a creamier sauce, mix in a tablespoon of Greek yogurt or sour cream. You can also substitute the spinach with arugula or kale for a different flavor profile. For a more robust herb flavor, consider adding rosemary or dill to the sauce. If you’re short on time, the chicken can be marinated in the lemon herb sauce for 30 minutes before grilling to enhance the flavors.