Herb Chicken Skillet with Spinach and Tomatoes

Ready in 30 minutes, this skillet chicken dish features good-for-you tomatoes and spinach. Serve over pasta or rice but tonight I did a baked potato on the side.  Generally, Ted and I will spilt a potato to conserve on carbs.   This recipe was so easy for after work too!   Loved it!

Serves 6



  • 2 tablespoons oil
  • 1 1/2 pounds chicken tenders
  • 1 medium onion, chopped
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1/4 cup water
  • 1 teaspoon Basil Leaves
  • 1/2 teaspoon Black Pepper, Ground
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Oregano Leaves
  • 1/2 teaspoon salt
  • 1 package (6 ounces) baby spinach leaves


  • Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add onion; cook and stir 5 minutes or until softened.

  • Stir in tomatoes, water and seasonings. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes or until heated through.

  • Stir in spinach; cook 2 minutes or until spinach begins to wilt.


    Nutrition information (per Serving)

    • 220 Calories
    • 8g Total Fat
    • 73mg Cholesterol
    • 431mg Sodium
    • 9g Carbohydrates
    • 3g Fiber
    • 28g Protein

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