Chicken with Spinach, Red Onion & Red Pepper

Total time: 30 minutes
    Bright red pepper and sweet red onion add color to the spinach, all cooked lightly, more of a salad than a hot vegetable.  I cut the breasts in half, the short way.  They cook a bit faster and it makes a nicer presentation.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 red onion
• 1/2 red pepper
• 6oz (180gr) spinach
• 1/2 tsp paprika
• 4 tsp oil
• 1/2 lemon
• 1/3 cup (1.5oz, 45gr) shredded cheese

 Instructions:

• Slice onion and pepper. 
• Pick through the spinach, discarding any wilted or damaged leaves.  Wash and spin dry if necessary.
• Juice the lemon, picking out pips.
• Heat 2 tsp oil in a large skillet.  Add paprika and sauté 30 seconds. 
• Add onion, pepper and sauté until crisp tender, about 5 minutes. 
• Remove to a plate and cover to keep warm. 
• Add chicken and brown on both sides.  Cover the skillet, reduce heat and cook until chicken is done, another 5 - 7 minutes. 
• Sprinkle with cheese and cover to melt. 
• Remove chicken to a plate and cover to keep warm.
• The finish: 
• Return pepper and onion to skillet with 2 tsp more olive oil.  Heat through. 
• Add spinach, lemon juice and sauté just until spinach wilts a bit 1 - 2 minutes. 
• Put vegetables on individual plates, top with chicken and serve.