Tomato Chicken with Spinach (Printer-Friendly)
Tender chicken melds with spinach and bell peppers in a rich tomato sauce, ready in just 25 minutes.
# What You’ll Need:
→ Protein
01 -
1.1 pounds diced chicken breast
→ Vegetables
02 -
3 bell peppers, assorted colors, cut lengthwise
03 -
3 ounces fresh spinach or thawed frozen spinach
04 -
4 cloves garlic, chopped
→ Pantry
05 -
14 ounces canned blended tomatoes
06 -
4 tablespoons extra virgin olive oil
07 -
1 teaspoon paprika
08 -
Salt and black pepper, to taste
# Steps to Make This:
01 -
Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Season the diced chicken with salt, pepper, and paprika. Add chicken to the skillet, cover with a lid, and cook for 10 minutes until fully cooked and tender.
02 -
Add chopped garlic and sliced bell peppers to the skillet. Stir and cook uncovered for 5 minutes to soften peppers while retaining texture.
03 -
Pour the canned blended tomatoes into the skillet, stirring to combine. Let the mixture simmer gently for 5 minutes until the sauce thickens slightly and flavors meld.
04 -
Add fresh or thoroughly thawed spinach. Stir it into the sauce, cover the skillet, and cook for 3 minutes until spinach wilts and integrates into the dish.
# Additional Notes:
01 -
Use fresh spinach and peppers for optimal flavor and texture. Covering the skillet while cooking chicken ensures juiciness.
02 -
Leftovers store well in an airtight container refrigerated for 3-4 days and reheat gently on the stove.