This is adapted from Rick Bayless's Mexican Kitchen - Broiled Chipotle Chicken with Creamy Spinach

4 medium to large chicken breasts (You probably could use other parts.)
6 cups of baby spinach
Chipotle powder to taste (Original calls for Bayless's salsa or 2-3 chipotles in adobo. I didn't have those. To avoid the heat, you could use smoked paprika.)
1 cup of heavy cream mixed with some sour cream (Or crema Mexicana or crème fraîche)
1/4 cup chicken broth

Mix chipotle powder with the cream/sour cream.
Spoon some over the chicken breasts and put in the refrigerator for a couple hours.
Put the breasts in a broiler-proof baking dish just big enough to hold them.
Place in very hot broiler about 6 inches from the heating source.
Broil until bubbly and brown.
Turn them over and pour the remaining cream around them.
Broil until done while heating the chicken broth in a pot.
Take the chicken out of the oven.
Briefly steam the spinach in the broth.
Spoon the cream over the spinach and mix.
Place the breasts on the spinach and serve.

If you don't do night shades, you really can't do this dish. I guess you could try subbing cumin for the chipotle.

If you don't do dairy, you may not be able to do the dish. I'm not sure what other milks might do.