Chicken 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
- ALL OF THE OIL
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!