Ready in 30 minutes • Makes 4 servings
1 tsp olive oil
4 4-oz boneless, skinless chicken breasts
14-oz canned crushed tomatoes
1 tsp oregano
1 tbsp fresh basil (or tsp dried)
10 oz fresh spinach
Sea salt and fresh ground black pepper, to taste
2 tbsp freshly shredded Parmesan cheese
In a large skillet over medium-high heat, heat the oil and cook chicken until lightly browned on each side, approximately 6 minutes.
Reduce heat to medium and stir in tomatoes, oregano and basil; place spinach on top of the chicken and cover tightly.
Simmer, stirring occasionally, until chicken is cooked through, approximately 15 more minutes. Stir in salt and pepper and top with cheese. Serve with Quinoa à la Orange Salad.
Make this recipe healthier: Use “no-salt added” crushed tomatoes to reduce your sodium by 110 milligrams per serving!
Nutrients per serving:
Calories: 260, Total Fats: 6 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 100 mg, Sodium: 320 mg, Total Carbohydrates: 10 g, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 40 g, Iron 3 mg