Chicken and Spinach Sauté with Tomato-Garlic Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 8 min

Cook 15 min

Total 23 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 boneless, skinless chicken breasts, about 12 oz total (340 g total), sliced into strips
2 cups (60 g) fresh spinach
1 large tomato, chopped
3 cloves garlic, minced
1/2 cup (80 g) chopped yellow onion
2 tbsp (30 ml) olive oil
Salt and pepper to taste
1/2 tsp (2.5 ml) red pepper flakes (optional)
1 tbsp (15 ml) fresh parsley, chopped

Show original ingredient measurements

2 boneless, skinless chicken breasts, about 12 oz total (340 g total), sliced into strips
2 cups (60 g) fresh spinach
1 large tomato, chopped
3 cloves garlic, minced
1/2 cup (80 g) chopped yellow onion
2 tbsp (30 ml) olive oil
Salt and pepper to taste
1/2 tsp red pepper flakes (optional)
1 tbsp (15 ml) fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced chicken breast and season with salt, pepper, and red pepper flakes, if using. Cook until golden brown and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and onion, sauté until soft and fragrant, about 2-3 minutes.
3. Add the chopped tomato to the skillet and cook until it starts to break down into a sauce, about 5 minutes. Add the spinach and stir until wilted.
4. Return the cooked chicken to the skillet, tossing to coat with the tomato-garlic sauce. Let simmer for an additional 2-3 minutes to meld flavors.
5. Garnish with fresh parsley before serving.