- 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!