YOUR SOLIN GENERATED RECIPE
Chicken and Spinach with Roasted Tomatoes
Sautéed chicken breast served over a bed of wilted spinach and blistered, roasted tomatoes that burst with a sweet and savory juice.
INGREDIENTS
5 oz Cooked chicken breast
1 cup Cherry tomatoes
2 cup Fresh spinach
1 tbsp Extra virgin olive oil
2 cloves Garlic
1 tbsp Balsamic vinegar
1 tbsp Pine nuts
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cherry tomatoes with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper on the baking sheet.
Roast the tomatoes for 12-15 minutes until the skins are blistered and they begin to release their sweet juices.
While the tomatoes roast, finely mince the garlic cloves.
Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute until it becomes fragrant.
Add the fresh spinach to the skillet in batches, stirring constantly until the leaves are just wilted.
Slice the pre-cooked chicken breast into thin strips and add them to the skillet to warm through for 2-3 minutes.
Gently fold in the roasted tomatoes and any juices from the baking sheet, then drizzle with balsamic vinegar.
Transfer to a plate and garnish with pine nuts for a buttery crunch.