Chicken With Balsamic Glaze and Fresh Spinach
- Number of Servings: 4
Ingredients
4 boneless skinless chicken breast halves1 tablespoon olive oil1 red bell peppers or 1 orange bell pepper , cut into thin stirps1 cup red onion , thinly sliced2 garlic cloves , minced6 cups fresh spinach (cleaned)1⁄3; cup balsamic vinegar½ teaspoon light brown sugar , packedsalt and pepper to taste
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.
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.
Nutritional Info 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
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