Healthy Greek Sun Dried Chicken Over Spinach

10m
Prep Time

15-20m
Cook Time

25m
Ready In

"This dish is healthy, full of flavor, and extremely quick cooking. But, you need to prep ahead for the marinade. It is really best to marinate the chicken all day, or even over night if possible. Now, to keep this healthy and low carb; I serve this over sauteed spinach. However, you could always serve it over couscous, pasta, or rice if you want."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (340.4 g)
Calories 597.9
Total Fat - 32.2 g
Saturated Fat - 7.2 g
Cholesterol - 142.5 mg
Sodium - 1176.8 mg
Total Carbohydrate - 14.8 g
Dietary Fiber - 4 g
Sugars - 2.3 g
Protein - 64 g
Calcium - 435.2 mg
Iron - 5.1 mg
Vitamin C - 23.2 mg
Thiamin - 0.2 mg

Step 1

Chicken ... To keep this quick cooking; I prefer to use a thinner chicken breast. Some chicken breasts you buy, are so big and thick, I usually have to cut them in half (horizontally). I also like to lightly flatten them, so they are even in thickness. This will make them quick cooking; but, also to cook evenly. You can do this between 2 sheets of plastic wrap; or in a plastic ziploc bag. Use a meat malet, rolling pin, or heavy pot to lightly pound them out.

Step 2

Marinade ... Add the marinade to a plastic bag or glass dish and add the chicken. I prefer to use a plastic bag. Make sure all the chicken is covered well; then, refrigerate over night or all day, depending on how much time you have.

Step 3

Chicken ... Remove the chicken from the marinade, and, shake off the excess. Then, season the chicken with Italian seasoning, salt, and pepper on both sides.

Step 4

Saute ... I really think that this is best cooked in a heavy cast iron pan; but, any heavy duty oven proof pan will work. Add a little olive oil to the pan on medium high to high heat; and, add the chicken. Cook on the first side until golden brown; then flip. And, DO NOT move them around as they cook - let them get a nice char. They only take 4-5 minutes per side; so, keep and eye on them. Less time on the second side. Once they are done ... transfer to a plate; and, cover with foil to rest.

Step 5

Spinach ... As the chicken rests, prepare the spinach. In the same saute pan (no reason to clean the pan), add the more olive oil, reserved oil from the sundried tomatoes, red pepper flakes, garlic, onion; and, saute on medium heat for just a minute or two. Then, add the spinach, olives, and saute 3-4 minutes, until slightly wilted. As the spinach cooks, add a little splash of chicken broth to the pan; which will help the spinach to wilt and not burn. But, only if the pan seems dry.

Step 6

Serve and ENJOY! ... Add the spinach to each plate; and, top with a chicken breast. Garnish with the tomatoes, basil, and a drizzle of olive oil. Keep it simple, healthy, and fresh.