Stovetop Garlic-Tomato Chicken

Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s2 preset Processed with VSCO with g3 presetChicken should be hailed potentially the best meat to cook with, if you haven’t cooked meat in months. That would be my issue. Living with a vegan for the past five months has certainly opened my eyes (rather forcefully) to the great options for vegetarians and cooking. There’s nothing I’d rather do now than do a quick roasted vegetable dish for a potluck or just for myself…. but there’s something to be said for chicken. Succulent, delicious chicken mixed with garlic and spinach – spare me now! I was lucky enough to be able to borrow an apartment for this recipe and in a moment of self-love, cooked myself a healthy dinner that I could picture filling the weeknights of cooking alone, and an easy substitute for a dinner party when all else fails (or when nothing fails). If you are any sort of fan of simplistic recipes – you’ve GOT to try this.


  • 2 Chicken breasts (boneless and skinless)
  • 2-3 handfuls of spinach
  • 6 cloves garlic
  • 1 small onion
  • 1 1/2 tbsp. tomato paste
  • Chicken rub: salt, pepper, paprika, cayenne pepper
  1. Begin by combining your spices in the rub – I usually kind of wing it on the proportions (gasp – I know, it’s a horrific thing to say) – but to give you my very secret strategy: it consists of sprinkling on an amount of the spices… and leaving it at that. Sometimes trying new proportions makes the day a bit more interesting.
  2. in the meantime, roughly chop up your onion and mince garlic. I say *roughly* here, because I’m often very lazy and don’t enjoy having *finely* chopped onions in my recipe instructions.
  3. In a large pan (preferably with high sides), toss in oil after waiting for it to heat (around 3 tbsp. should do it), and throw in the garlic and onion (salt and pepper to season) Feel free to add in anything more at this point… if I had had access to rosemary, I probably would have added that immediately.
  4. Simmer with those for 3-5 minutes, covered, until they are semi-translucent. At this point, add tomato paste, and stir around until you have a nice reddish paste.
  5. At this point you can add in your chicken, forming little mountains of your garlic-onion mixture around it to soak up all of the spices. Add your spinach around the pan and cover, reducing to medium low heat. You’re going to be here a while… I would estimate around 20 minutes. The key here is test, test, and TEST. While I potentially in retrospect, should have gone back and measured exactly how much time the chicken took – it’s better and more effective as a cook to check in every 5 or 10 minutes (after that original twenty) and continue to observe.
  6. Is your chicken going to be awesome? Look at my photos and tell me that doesn’t look mouth-watering.

What’s so great about this recipe is not only that it’s quick, yummy and healthy – it’s the infinite amount of ways to alter it. Sure, you can go a classic method and use what I’ve outlined above with some garlic and tomatoes – but imagine how awesome this same recipe could be with a Mexican-twist (Lime, sides of black beans, cheesy creamy enchilada sauce, and sautéed peppers). Even now, I’m debating when I should scoop up that recipe and post. Let me know if you try any alterations and until next time!

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