Just the dinner for a busy fall day, make this dish when you want something easy but fabulous. Chicken and chick peas pack plenty of protein to fill you up and fresh spinach and canned tomatoes provide much needed vitamins and lycopene to keep you feeling fit as a fiddle. Did I mention that this dinner is also delish?
It’s that easy: This is one of those meals that just sits in your pantry and fridge just waiting to me thrown together. If you don’t have canned chick peas, just use white beans or butter beans. Don’t have spinach? Just use arugula, Swiss Chard or baby kale. Needless to say, if you don’t have chicken, you could always use pork chops or tilapia. The trick to this dish is to use whatever you have on hand. Be prepared to feel chef-like.
Chicken Breast with Chick Peas, Tomatoes and Spinach
Start to finish: 20 minutes
Hands on time: 15 minutes
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons olive oil, divided
1/2 red onion, diced
2 cloves garlic, minced
1 teaspoon dried basil or oregano
1 bag (5 oz) baby spinach
One 15 oz can diced tomatoes
One 15 oz can chick peas, drained
1/2 lemon cut into 4 sections
Salt and pepper the chicken breasts.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken to the pan and brown it for 3 minutes. Turn the chicken over and brown the other side for another 3 minutes. Transfer the chicken to a plate. It won’t be cooked through yet.
Add the remaining olive oil to the hot skillet along with the onion, garlic and basil. Saute for about 2 minutes or until the onion begins to soften. Add half the spinach and toss lightly until it wilts. Add the remaining spinach along with the tomatoes and chicken peas. Bring to a simmer and return the chicken to the pan, nestling it into the liquid. Cover and cook for 5 minutes or until the chicken is cooked through. Taste and adjust the seasoning with more salt and pepper if needed.
Divide the chicken and bean mixture among 4 heated plates with a squeeze of lemon over the top. Serve hot.
Extra Hungry: How about adding a diced zucchini along with the onions and garlic. Or just drizzle a few good slices of bread with olive oil, toast in your toaster and then rub with a clove of garlic for instant garlic bread.
In the glass: A Pinot Noir from Mark West would elevate this dish to week-end status.
Click here to print this page | Recipe created by Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.