Name: Chicken With Spinach and Mushrooms
Prep time: 10 min
Cook time: 15 min
Yield: 4 people
Ingredients: 2 Tbsp olive oil; 4 6-oz chicken breasts (boneless & skinless); 1 - 2 pinches kosher salt & pepper (to taste); 1 pound button mushrooms (quartered); 1 whole red bell pepper (cut into 1/2 inch pieces); 2 cloves garlic (chopped); 1/2 cup dry white wine; 2 bunches spinach (thick stems removed (about 8 cups))

Chicken With Spinach and Mushrooms

An easy, throw-together date-night dish, our sautéed chicken with spinach and mushrooms is sure to leave you satisfied but not overly full.

Course

Main Dish

Cuisine

American

Prep Time

10 min

Cook Time

15 min

Servings

people

Ingredients

2 Tbsp olive oil
4 6-oz chicken breasts boneless & skinless
1 - 2 pinches kosher salt & pepper to taste
1 pound button mushrooms quartered
1 whole red bell pepper cut into 1/2 inch pieces
2 cloves garlic chopped
1/2 cup dry white wine
2 bunches spinach thick stems removed (about 8 cups)

Course

Main Dish

Cuisine

American

Prep Time

10 min

Cook Time

15 min

Servings

people

Ingredients

2 Tbsp olive oil
4 6-oz chicken breasts boneless & skinless
1 - 2 pinches kosher salt & pepper to taste
1 pound button mushrooms quartered
1 whole red bell pepper cut into 1/2 inch pieces
2 cloves garlic chopped
1/2 cup dry white wine
2 bunches spinach thick stems removed (about 8 cups)

Instructions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.

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Posted in Dinner, Recipes, Under 500 Calories

Chicken with Roasted Sweet Potato Salad

Tossing the warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with fish or lean beef.

Cuisine

American

Prep Time

15 min

Cook Time

15 min

Servings

people

Ingredients

2 whole sweet potatoes (about 1 pound) peeled & cut into thin wedges
1 whole red onion thinly sliced
3 Tbsp olive oil
1 - 2 pinches kosher salt & pepper to taste
4 - 6 whole chicken breasts boneless & skinless
1 bunch spinach thick stems removed (about 4c total)
2 Tbsp fresh lime juice

Cuisine

American

Prep Time

15 min

Cook Time

15 min

Servings

people

Ingredients

2 whole sweet potatoes (about 1 pound) peeled & cut into thin wedges
1 whole red onion thinly sliced
3 Tbsp olive oil
1 - 2 pinches kosher salt & pepper to taste
4 - 6 whole chicken breasts boneless & skinless
1 bunch spinach thick stems removed (about 4c total)
2 Tbsp fresh lime juice

Instructions

Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.
Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.
In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.

Recipe Notes

Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.

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Posted in Dinner, Recipes, Under 500 Calories