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
- Season the chicken breasts with 1 tablespoon of the olive oil, ⅛ teaspoon of the salt, and ¼ teaspoon of the pepper.
- 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.
- 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.
- 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
Total Fat: 16g
Saturated Fat: 3.5g
Total Sugar: 4g (Added Sugar: 0g)