Recipe Adapted from Oxygen Magazine
1 tsp extra virgin olive oil
4 boneless, skinless chicken breasts
1 can organic tomatoes, pureed in blender
1 tbsp oregano
1 tbsp basil
1 large bin of organic spinach (I use the Coscto size)
salt and pepper
*optional fresh parmesan
In a large skillet over medium-high heat, heat the oil and cook chicken until lightly browned on each side, approximately six minutes.
Reduce heat to medium and stir in the tomatoes, oregano & basil; place spinach on top of the chicken and cover tightly.
Simmer, stirring occasionally, until chicken is cooked through, approximately 15 more minutes.
Serve topped with a little Parmesan cheese
Cals: 186, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 67mg, Sodium: 336mg, Total Carbs: 9g, Dietary Fiber: 2g, Sugars: 0g, Protein: 30g, Iron: 3mg