Get out of the Chicken Rut: Balsamic Chicken with Roasted Spinach & Tomatoes

If you haven’t noticed, we keep dinners around here pretty simple (well, almost everything around here is simple).  I am a simple-kind-of person. I try to get creative with our simple meals, but sometimes I fall into a rut.   Especially with chicken.  I usually bake up a few chicken tenders seasoned with olive oil and salt and pepper and serve it up with some brown rice, with a big ol’ slab of barbecue sauce on the side.  Simple.  But c’mon… kind of a snoozer.
I was inspired last week when I saw this over at Skinny Taste.  It’s a simple and creative twist on chicken that can be baked or grilled. 
I might just be out of the chicken rut.  Or in a new one.  We ate this last week and it’s on the menu again this week.
 

Just toss together two cups of spinach, one large diced tomato, olive oil and minced garlic.  Spread it onto a baking sheet and roast in the oven for about 10 minutes.

  
Drizzle your chicken with olive oil and a splash of balsamic vinegar, plus salt and pepper.  Once the chicken is cooked through, remove from the oven and top with a spoonful of roasted spinach and tomatoes and top with mozzarella cheese.

Place chicken back in the oven until the cheese is nice and melty!

Balsamic Chicken with Roasted Spinach & Tomatoes
Ingredients
2 boneless, skinless chicken breasts (or four tenders–I like to use tenders), thawed
2 cups spinach
1 large tomato, diced
1 tsp minced garlic
extra virgin olive oil
Balsamic Vinegar
3/4 cup shredded mozzarella cheese
Instructions
Preheat oven to 350. 
Toss spinach, diced tomatoes, garlic, and about 1 tbs of extra virgin olive oil in a medium bowl.  Spread onto a baking sheet and bake for 8-10 minutes.  Remove from oven and set aside.
Lightly coat both sides of each chicken breast with extra virgin olive oil.  Place chicken on a baking sheet (lightly sprayed with Pam or use parchment paper).  
Drizzle a splash of balsamic vinegar over the top of chicken and sprinkle with a dash of salt and pepper.  Bake chicken for 15-20 minutes or until juices run clear. 
Remove from oven and divide the spinach and tomato mix over the top of each chicken breast.   Top with mozzarella cheese and return to oven until cheese is melted.

serves two

Comments

  1. I love balsamic vinegar and chicken, so this is a rut I could definitely get into.

  2. That looks fantastic — so springy and fresh. Love this idea. Thanks for sharing.

  3. Any recipe that gets a repeat is absolutely a winner at our house. This sounds great!

  4. looks great! i love balsamic and chicken!

  5. That looks delicious. And we all love chicken around here, so I bet this is going to be a winner :-)

  6. This is really delicious…thank you for sharing!

  7. This was delicious, thanks for sharing!

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