Prep the Potatoes: In a microwave-safe bowl, toss the halved potatoes with 1 tablespoon olive oil and ¼ teaspoon salt. Cover and microwave, stirring occasionally, for about 7 minutes or until tender. Drain well.

Cook the Chicken: Pat the chicken breasts dry and season with salt and pepper. In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat until just smoking. Add the chicken and cook until browned and the internal temperature reaches 160°F, about 6 minutes per side. Transfer to a plate and cover loosely with aluminum foil.

Crisp the Potatoes: In the same skillet, place the microwaved potatoes cut-side down in the remaining fat and cook until golden brown, about 3 minutes. Add 2 tablespoons lemon juice, butter, garlic, thyme, and ¼ teaspoon pepper, stirring for about 30 seconds until fragrant. Stir in the spinach and cook until just wilted, about 30 seconds.

Assemble and Serve: Transfer the potato-spinach mixture to a platter, place the chicken on top, and drizzle with the remaining 1 tablespoon lemon juice and 1 tablespoon oil. Sprinkle with crumbled goat cheese. Serve immediately and enjoy! 🥂