I think half the reason people avoid cooking is because they are too tired when its time to cook, and the thought of standing at a stove to prepare a meal is daunting. I get it: people, especially women, are stretched thin with competing responsibilities of work, home, and family. Pregnant women, especially, can have wavering amounts of energy or fatigue.
I look to create recipes that will be easy to prepare in the shortest amount of time yet provide the right amount of nutrition a pregnant woman and her family needs. My skillet chicken is one of those recipes. The chicken in this dish is lean and provides protein and energy, while the tomatoes and spinach provide fiber, vitamins and minerals. Even better, this dish is ready in under 30 minutes. And its made in one skillet, so clean up is easy. The next time you’re struggling with what to make for dinner, try this dish, and feel free to add in any additional vegetables you may have on hand. Its even better reheated or used for lunch the next day! Or, make a tray of this to have on hand for meals throughout the week.
Skillet Chicken with Tomatoes and Spinach
- 1 tablespoon extra-virgin olive oil
- 4 boneless, skinless chicken breasts pounded thin
- 1 clove garlic, finely minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup low sodium chicken broth or water
- 2 medium plum tomatoes sliced
- 1 bag (about 6 ounces) of fresh baby spinach leaves
- In a large non-stick skillet, heat oil over medium heat.
- Sprinkle chicken breasts with garlic, oregano, salt & pepper. Add chicken breasts to skillet and cook over medium heat 6 to 8 minutes on each side until juices are clear.
- Stir broth or water into skillet slowly.
- Top chicken breasts with tomato slices; cover and cook over medium high heat for 2-3 minutes until tomatoes are heated through.
- Add spinach around chicken; cover and cook 2 to 3 additional minutes until spinach is wilted.
- Serve warm with a small side salad or additional steamed vegetables.