Tomato Chicken Spinach Dish (Printer-Friendly)
Tender chicken melded with tomato sauce, spinach, and bell peppers for a quick, vibrant dinner.
# What You'll Need:
→ Protein
01 -
1.1 pounds diced chicken breast
→ Vegetables
02 -
3 bell peppers, assorted colors, sliced lengthwise
03 -
3 ounces fresh or thawed frozen spinach
04 -
4 garlic cloves, minced
→ Pantry
05 -
1 can (14 ounces) blended tomatoes
06 -
4 tablespoons extra virgin olive oil
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 teaspoon paprika
# Steps to Follow:
01 -
Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Season diced chicken with salt, pepper, and paprika. Add chicken to the skillet, cover, and cook for 10 minutes until fully cooked and juicy.
02 -
Add minced garlic and sliced bell peppers to the skillet. Stir and cook uncovered for 5 minutes to soften the peppers while preserving texture.
03 -
Pour blended canned tomatoes into the skillet with chicken and vegetables. Stir to combine and simmer gently for 5 minutes to thicken the sauce and meld flavors.
04 -
Add fresh or thawed spinach to the skillet. Stir into the sauce, cover, and cook for 3 minutes until the spinach wilts and is fully incorporated.
# Extra Suggestions:
01 -
Use fresh spinach and firm bell peppers for the best texture and flavor.
02 -
Covering the skillet during chicken cooking helps retain moisture, ensuring tender results.
03 -
Leftovers keep for 3-4 days refrigerated and reheat gently over low heat.
04 -
Optional: Add a splash of coconut milk while simmering for a dairy-free creamy texture.