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Active time
15 minutes
Total time
20 minutes
Yield
4 servings
Serving Size
1/4 recipe
Nutritioni
Ingredients

4 (6-ounce) boneless skinless chicken breasts

2 tablespoons olive oil, divided

¼ teaspoon salt, divided

½ teaspoon pepper, divided

1 (14-ounce) can fire roasted diced tomatoes, no-salt-added

¼ cup pitted kalamata olives

5 ounces baby spinach

¼ cup crumbled feta

Instructions
  1. Season the chicken breasts with 1 tablespoon of the olive oil, ⅛ teaspoon of the salt, and ¼ teaspoon of the pepper.
  2. Using an outdoor grill or a grill pan, cook for about 7 minutes on each side, until the thickest part of a chicken reads 165°F on a meat thermometer. Set cooked chicken on a clean dish and set aside.
  3. Meanwhile, heat a large skillet over medium-low heat. Add the remaining tablespoon of olive oil to coat the pan. Then add the diced tomatoes and olives and cook for about 3 minutes, stirring often. Add the spinach, ⅛ teaspoon salt, and ⅛ teaspoon pepper and continue cooking, stirring often with tongs, until the spinach is wilted, about 5 minutes.
  4. Divide the spinach mixture into four servings, then top each serving with 1 grilled chicken breast and 1 tablespoon crumbled feta.

An Oldways recipe, courtesy of Kelly Toups

Nutrition

Calories: 350
Total Fat: 16g
Saturated Fat: 3.5g
Sodium: 530mg
Carbohydrate: 7g
Fiber: 2g
Total Sugar: 4g (Added Sugar: 0g)
Protein: 41g

Yield: 4 servings

Serving Size: 1/4 recipe


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