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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.6
  • Total Fat: 5.3 g
  • Cholesterol: 69.0 mg
  • Sodium: 122.8 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 30.1 g

View full nutritional breakdown of Chicken With Balsamic Glaze and Fresh Spinach calories by ingredient
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Chicken With Balsamic Glaze and Fresh Spinach

Submitted by: VAL_LYNNE

Introduction

Adapted from the Cooking Pleasures magazine. This is a quick-cooking saute making it ideal for a weekday meal. Also, uses 1 skillet so clean-up is a breeze. The simple glaze is reduced to give the dish a sweet-sour taste. Adapted from the Cooking Pleasures magazine. This is a quick-cooking saute making it ideal for a weekday meal. Also, uses 1 skillet so clean-up is a breeze. The simple glaze is reduced to give the dish a sweet-sour taste.
Number of Servings: 4

Ingredients

    4 boneless skinless chicken breast halves
    1 tablespoon olive oil
    1 red bell peppers or 1 orange bell pepper , cut into thin stirps
    1 cup red onion , thinly sliced
    2 garlic cloves , minced
    6 cups fresh spinach (cleaned)
    1⁄3; cup balsamic vinegar
    teaspoon light brown sugar , packed
    salt and pepper to taste

Directions

Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until brown, turning once. Cover and reduce heat to medium; cook 4 minutes or until chicken is no longer pink in center and juices run clear. Place on plate; loosely cover to keep warm.

Increase heat to medium-high. To same skillet, add bell pepper, onion and garlic. Cook 1 to 2 minutes or until vegetables just begin to soften. Add spinach; Remove from heat; toss until spinach is barely wilted. Place on serving plates or platter. Top with chicken.

Return same skillet to high heat. Add vinegar and brown sugar. Bring to a boil; boil 30 to 60 seconds or until slightly thickened, scraping up browned bits from bottom of skillet. Drizzle balsamic glaze on chicken and vegetables.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user VAL_LYNNE.






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