Created this recipe as a way to use leftover chicken and make a quick healthy dinner and it was a huge hit, even with my picky eaters! Can be served as-is for low-carb meal or over angel hair pasta.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
170 Calories
Recipe Instructions
Step 1
Heat olive oil in a skillet over medium-high heat; add chicken and season with salt and pepper. Cook and stir until chicken is no longer pink in the center, 5 to 10 minutes. Transfer chicken to a plate.
Step 2
Melt butter in the same skillet; cook and stir mushrooms and garlic until mushrooms are lightly browned, 5 to 7 minutes. Mix tomato and chicken into mushroom mixture; season with salt. Cook and stir, 2 to 3 minutes. Add spinach and gently stir until wilted, 2 to 3 minutes.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
salt and ground black pepper to taste
2 cloves garlic, minced
1 tomato, diced
1 ½ cups baby spinach
2 boneless chicken breast halves, sliced into strips
