Quick Chicken & Spinach Skillet
Need a gluten free, dairy free, and fodmap friendly main course? Quick Chicken & Spinach Skillet could be an amazing recipe to try. This recipe makes 4 servings with 322 calories, 31g of protein, and 7g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up sun tomato vinaigrette dressing, spinach leaves, oil, and a few other things to make it today. To use up the cooked brown rice you could follow this main course with the Breakfast Rice Pudding as a dessert.
Instructions
Cut chicken breasts horizontally in half; pound to 1/4-inch thickness.
Combine tomatoes and 3 Tbsp. dressing.
Heat oil in large nonstick skillet on medium-high heat.
Add chicken; cook 2 to 3 min. on each side or until done (165F), drizzling with remaining dressing for the last minute.
Transfer to platter; cover to keep warm.
Add tomato mixture to skillet; bring just to boil, stirring frequently.
Add spinach; cook on medium heat 2 to 3 min. or just until spinach starts to wilt, stirring constantly.
Spoon spinach mixture over chicken.