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Healthy Greek Sun Dried Chicken Over Spinach

Here's how you make Healthy Greek Sun Dried Chicken Over Spinach
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  • Servings: 4
  • Prep: 10m
  • Cook: 15-20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • MARINADE
  • 1/2 cup Greek yogurt (plain)
  • 1 large shallot, grated
  • 1 garlic clove, grated
  • 1/4 cup sun-dried tomatoes (packed in oil, minced, reserve the liquid)
  • 2 teaspoons reserved sun dried tomato liquid
  • 1 teaspoon Italian seasoning
  • CHICKEN
  • 20 to 30 ounces boneless skinless chicken breasts (4 breasts, 5-6 oz each)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • Olive oil
  • SPINACH
  • 1 bag (9 ounce) baby spinach (stems removed)
  • 1 teaspoon garlic, minced
  • 1 small yellow onion (cut in half and very thin sliced)
  • 1 can (4 ounce) sliced black olives
  • 3 to 4 tablespoons chicken broth
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon oil reserved sun dried tomato liguid
  • 2 teaspoons olive oil
  • Red pepper flakes, pinch
  • Kosher salt
  • Pepper
  • GARNISH:
  • Grape tomatoes, small diced
  • Fresh basil, chopped
  • Olive oil, drizzle
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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