dijon chicken with spinach and lima beans

Try shaking up your chicken routine with this zingy one-pot meal. This succulent chicken dish is full of tangy creaminess from the Dijon mustard and crème fraîche, fortified with a healthy helping of spinach and then accented with the flavor of the lima beans. In our opinion, lima beans are highly underrated! It’s a shame limas have such a bad rep, because they are packed full of heart-healthy fiber and protein. This dish will show you how delicious they can be. Even your kids will want seconds. You should be able to find canned or frozen lima beans at your local grocery store, but you really need the crème fraîche for the dish and its sauce to work (see the Beef Stroganoff with Rice Noodles recipe on here for more information about crème fraîche). Serve this versatile midweek dish over anything you like—steamed rice, your favorite gluten-free pasta, or even our Sour Cream and Chive Mash (here). Go, Mr. Lima Bean, go!

SERVES 2 TO 4

INGREDIENTS

¾ pound boneless, skinless chicken breasts, diced into bite-size chunks

1½ teaspoons Emeril’s Original Essence Seasoning or Cajun seasoning of your choice

2 tablespoons olive oil

2 cloves garlic, minced

½ cup lima beans, canned or frozen, drained if canned

4 green onions, thinly sliced diagonally, white and green parts kept separate

Salt and black pepper to taste

1 cup (8 ounces) crème fraîche

2 tablespoons Dijon mustard

4 cups spinach leaves, washed and patted dry

Large pinch of ground or freshly grated nutmeg

Cooked gluten-free pasta or rice, for serving

Freshly grated Parmesan cheese, for serving (optional)

STEPS

image Place the chicken in a medium-size bowl and toss with the Essence Seasoning to coat thoroughly.

image In a large, deep-sided sauté pan over medium-high heat, heat the oil.

image Add the seasoned chicken pieces and garlic and sauté, stirring frequently, until the chicken is fully cooked through and a nice golden color, about 6 minutes, depending on the size of the pieces.

image Turn the heat down to medium and add the lima beans, white part of the green onions, and salt and pepper to taste. Stir well and sauté gently for 5 minutes.

image Turn the heat down to low and stir in the crème fraîche and Dijon mustard. Add the remaining green onion, the spinach, nutmeg, and more salt and pepper to taste. Stir well and simmer for 2 to 3 minutes to allow the spinach to wilt.

image Turn off the heat and serve immediately over cooked pasta or rice, topped, if desired, with a generous sprinkling of grated Parmesan cheese.