Step 1

Coat the bottom of a large skillet with olive oil and place over medium-high heat. Once the oil is hot, place the chicken skin-side down in the pan. Cook, without moving, until the skin is crispy, 3 to 5 minutes. Flip and cook until the second side is golden, another 3 to 5 minutes. Move the chicken to a serving plate.

Step 2

Add the spinach and garlic to the skillet, and sprinkle with the nutmeg and a pinch of salt. Sauté until the spinach is wilted, about 2 minutes. Remove from the heat and stir in the lemon zest and juice. Serve immediately with the crispy chicken and brown rice.