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Doc’s Chicken and Spinach


  • 4 ounces chicken tenderloin or boneless chicken breast cut into strips
  • Salt & Pepper
  • 1 to 1 ½ teaspoons extra virgin olive oil
  • 1/4 cup chopped red onion
  • 3/4 cup chicken stock
  • juice of 1/2 lemon
  • 2 small splashes of red wine vinegar
  • add 1-2 cloves chopped garlic
  • a sprinkle of red pepper flakes
  • 2 cups fresh spinach


Start with the Chicken:

Make sure the chicken is completely dry, and then season both sides with salt and pepper.

Heat a small amount of olive oil over medium-high heat.

When hot, add chicken and cook for about 2 minutes on each side. (both sides should be nice and brown, but not cooked through).

Take chicken out of pan and rest on a plate.

Add the red onion to pan and saute for 1-2 minutes until just soft, adding a drop more oil if it’s starting to burn or smoke (should not use more than about 1 or 1 1/2 teaspoons olive oil in entire recipe).

Add 3/4 cup chicken stock to pan along with juice of 1/2 lemon and 2 small splashes of red wine vinegar.

Add chicken back to pan and lower heat. Cover and simmer for about 5 minutes.

Serve spooned over some sauteed spinach.

For the Spinach:

Heat about 1/2 teaspoon olive oil in non-stick skillet. (You can use a very small amount of oil because of all of the liquid released when you add the spinach).

When hot, add 1-2 cloves chopped garlic and a sprinkle of red pepper flakes.

When garlic is starting to turn golden add the fresh spinach.

When it has, wilted add a tiny bit of salt and pepper. Because you will be spooning on the sauce from the chicken, you don’t need too much salt/pepper here.

Saute the spinach while the chicken is cooking, and you can have this entire meal complete in less than 15 minutes!


If you are on maintenance, add a portion of wild rice or quinoa. It is great in the sauce!

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