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!
- 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