Name: Chicken breast with spinach and sourdough
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/3 cup panko bread crumbs; 1 large egg white; 5 oz fresh spinach, chopped; 1/4 cup reduced-sodium chicken broth; 1 tsp apple cider vinegar; 1/4 tsp garlic powder; 1/2 tsp red pepper flakes; 3/4 tsp salt; 1 slice sourdough bread, sliced; 1 tsp extra virgin olive oil; 1 tbsp hot sauce

Nutrition

Per serving

570 calories

Protein: 59g; 41% of calories
Carbs: 58g; 40% of calories
Fat: 12g; 19% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 375°F. Season the chicken breast with half the salt. Place the egg white in one shallow bowl and the panko in another. Dip the chicken into the egg white, then coat thoroughly with panko, pressing to adhere.
Place the chicken on a baking sheet and bake for 15 to 20 minutes. Just before the pan comes out, brush the sourdough slice with olive oil and place it on the same sheet to toast for 3 minutes until golden. Done when opaque in the center, 165°F.
While the chicken bakes, combine the chicken broth, apple cider vinegar, garlic powder, red pepper flakes, and the remaining salt in a small pot. Bring to a simmer over medium heat. Add the chopped spinach, cover, and cook for 5 minutes until tender.
Uncover the spinach and cook for 1 minute more until most liquid has evaporated. Plate the panko chicken drizzled with hot sauce alongside the braised spinach and the sourdough toast.

Nutrition

Ingredients

Instructions

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