Method:
1 Preheat the oven to 220°C fan forced.
2 Place the chicken breast on a chopping board using a meat mallet flatten to 8mm-thick. Season with salt and pepper and grate over the lemon rind, roll and tie with kitchen string.
3 Heat oil in a frying pan over high heat, cook chicken for 2 minutes on each side or until light golden. Transfer pan to the oven, roast for 6-8 minutes or until cooked through. Rest for 5 minutes then slice.
4 Heat oil in another frying pan over medium, add spinach and cook for 1-2 minutes or until just wilted and season with salt and pepper.
5 Squeeze the pomegranate seeds into a bowl, cut lemon in half and squeeze over the seeds. Drizzle in olive oil, season with salt and pepper and whisk to combine.
6 Place the spinach on a serving plate and top with the sliced chicken, drizzle over the dressing to serve.