YOUR SOLIN GENERATED RECIPE
Braised Chicken with Black-Eyed Peas
Tender chicken breast braised in a savory herb-infused broth with earthy black-eyed peas and aromatic vegetables for a deeply comforting meal.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked black-eyed peas
0.5 tbsp extra virgin olive oil
0.5 cup diced yellow onion
0.5 cup diced celery
2 cloves minced garlic
1 tbsp tomato paste
1 cup low-sodium chicken broth
0.5 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 cup fresh spinach
PREPARATION
Pat the chicken breast dry with a paper towel and season both sides with the sea salt and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown, then transfer to a plate.
In the same skillet, add the diced yellow onion and celery. Sauté for 5 minutes until the vegetables are tender and translucent.
Stir in the minced garlic, dried thyme, and tomato paste. Cook for 1 minute until the tomato paste turns a deep brick red and becomes fragrant.
Pour in the low-sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the cooked black-eyed peas.
Nestle the chicken back into the pan, reduce heat to low, and cover with a lid. Braise for 10-12 minutes or until the chicken reaches an internal temperature of 165°F.
Remove the lid and stir in the fresh spinach. Allow the heat of the broth to wilt the greens for about 1 minute before serving.