Chicken With Balsamic Glaze and Fresh Spinach
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
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
½ 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.
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.