As the old saying goes, “If it’s good and easy it isn’t cheap. If it’s easy and cheap it isn’t good. If it’s good and cheap it isn’t easy”. Most of the time I find this statement to be accurate, however, it couldn’t be further from the truth with this meal. This is a plate that is served in under 25 minutes, and I am talking from the refrigerator to the table. As the busy holiday season approaches I try to find as many good, easy and cheap meals as I can. No matter how busy my day (or night) may be, I always feed my family a nutritious meal. You will never find us in a drive-thru somewhere seeking out our dinner. Not that I frown upon those who do, it’s just not for us. Therefore, meals such as this are perfect! Simple. Delicious. Reasonable.
Chicken Spinach Saute’
- 4 boneless skinless chicken breasts, cut into bite sized pieces
- 2 cloves of garlic minced
- 1/4 teaspoon each dried basil, oregano, rosemary, parsley
- Sea Salt & Cracked Black Pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
- 2 Tablespoons of Extra Virgin Olive Oi
- 6 ounces baby spinach
- 2 large tomatoes diced
- 2 Tablespoons of balsamic vinager
- cooking spray
Combine chicken, herbs, garlic, and oil in a bowl. Mix well.
Heat skillet over med-high heat. Spray with cooking spray, add chicken. Cook about 7 minutes, stirring often and making sure chicken is cooked through.
Remove chicken from skillet. Add tomatoes and spinach, to the same pan, then add the balsamic vinegar. Cook no longer than 2 minute, stir and allow the pan to deglaze.
Usings a slotted spoon, transfer spinach & tomatoes to serving dish, place chicken on top. Use reserved juice for dipping sauce for the bread. Done!
Serve with a crusty bread, and you have yourself a meal!