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Recipes
Dairy-Free
Summertime Chicken with Spinach

13 INGREDIENTS • 10 STEPS • 40MINS

Summertime Chicken with Spinach

Recipe
4.7
17 ratings
Community Pick
Community Pick
The Perfect Summertime Grilled Chicken Spinach Salad -- Grilled Thai Curry Chicken over Spinach Salad with Sliced Donut Peaches and Yellow Tomatoes.
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Pretty Little Dishes
My passion for photography, style, experimenting, and food brought me the inspiration to create Pretty Little Dishes. So stop in for some creative ideas, images, and foodie inspiration.
The Perfect Summertime Grilled Chicken Spinach Salad -- Grilled Thai Curry Chicken over Spinach Salad with Sliced Donut Peaches and Yellow Tomatoes.
40MINS
Total Time
$3.08
Cost Per Serving
Ingredients
Servings
4
us / metric
Olive Oil
2 Tbsp
Olive Oil
Garlic
1 1/2 cloves
Garlic
Vine-Ripened Tomato
3
Vine-Ripened Tomatoes
Onion
1
Onion
Lemon
1
Lemon, freshly squeezed
2 Tbsp juice per 4 servings
Capers
1 Tbsp
Capers
Fresh Parsley
1 tsp
Fresh Parsley
Fresh Basil
1 tsp
Fresh Basil
Dried Oregano
as needed
Dried Oregano
Chicken Breast
4 pieces
Chicken Breasts
Fresh Spinach
9 oz
Fresh Spinach
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
247
Fat
6.9 g
Protein
35.7 g
Carbs
10.8 g
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Summertime Chicken with Spinach
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Pretty Little Dishes
My passion for photography, style, experimenting, and food brought me the inspiration to create Pretty Little Dishes. So stop in for some creative ideas, images, and foodie inspiration.
Cooking InstructionsHide images
step 1
Chop the Onion (1).
step 1 Chop the Onion (1).
step 2
Cut the Vine-Ripened Tomatoes (3).
step 2 Cut the Vine-Ripened Tomatoes (3).
step 3
Using a non-stick skillet, heat half the Olive Oil (2 Tbsp). Add Garlic (1 1/2 cloves) and onion. Sauté until the onion softens, then remove from heat.
step 4
Place sautéed onion and garlic in a bowl and add the tomato, juice from Lemon (1), Capers (1 Tbsp), Fresh Parsley (1 tsp), Fresh Basil (1 tsp), and Dried Oregano (as needed), Salt (to taste), and Ground Black Pepper (to taste). Set aside.
step 4 Place sautéed onion and garlic in a bowl and add the tomato, juice from Lemon (1), Capers (1 Tbsp), Fresh Parsley (1 tsp), Fresh Basil (1 tsp), and Dried Oregano (as needed), Salt (to taste), and Ground Black Pepper (to taste). Set aside.
step 5
Halve each Chicken Breasts (4 pieces) horizontally, cutting them parallel to the counter.
step 5 Halve each Chicken Breasts (4 pieces) horizontally, cutting them parallel to the counter.
step 6
Cover the chicken with saran wrap and lightly pound each cutlet with a meat mallet until about 1/4 inch thick. In a pinch, you could also use a skillet or rolling pin. Season to taste with salt and pepper.
step 6 Cover the chicken with saran wrap and lightly pound each cutlet with a meat mallet until about 1/4 inch thick. In a pinch, you could also use a skillet or rolling pin. Season to taste with salt and pepper.
step 7
Saute chicken on medium heat. When cooked through, remove chicken from heat, set aside on a plate, and cover loosely with foil.
step 7 Saute chicken on medium heat. When cooked through, remove chicken from heat, set aside on a plate, and cover loosely with foil.
step 8
Add the tomato mixture back to the skillet. Bring to a boil, then reduce heat and simmer for 2 minutes.
step 9
Add the Fresh Spinach (9 oz) and cook until it begins to wilt, about 2 minutes.
step 9 Add the Fresh Spinach (9 oz) and cook until it begins to wilt, about 2 minutes.
step 10
To serve, plate chicken, top with the tomato/spinach medley, and garnish with a wedge of lemon.
step 10 To serve, plate chicken, top with the tomato/spinach medley, and garnish with a wedge of lemon.
Tags
Dairy-Free
Gluten-Free
Lunch
Chicken
Keto
Low-Carb
Healthy
Shellfish-Free
Dinner
Italian
Salad
Vegetables
Thai
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