2 tbsp. olive oil
3 tbsp. garlic (minced)
1 package chicken thighs
1 package frozen spinach
2 1/2 balsamic vinegar
1/3 cup chicken broth
1 cup chopped tomatoes with juice
2 tbsp. parsley

In a skillet, heat the oil. Add in the garlic and cook 2-3 minutes; add in the chicken and cook until done on each side (*should be browning); remove the chicken and set aside. Cook spinach according to package directions and add to the pan; stir in the pan and remove from pan; set aside. Lower the heat and add in the vinegar and chicken broth; stir being sure to scrap all ingredients from the bottom of the pan into the mixture. Add in the tomatoes and bring to a slight boil; cook for 5 minutes. On a plate, stack on the spinach, then the chicken and top with the tomato/vinegar mixture plus the parsley. Enjoy! (Source)



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