Tangy Chicken & Greens Skillet
Pan-seared chicken breast combined with vibrant fresh spinach, brightened with a touch of apple cider vinegar for a simple yet flavorful meal.
- Prep: 8 min
- Cook: 10 min
- Total: 18 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $2.14/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Keto
- Paleo
- Low-Carb
- Low-Fat
- Low-Sugar
- High-Protein
- Whole30
- Kosher
- Halal
Tags
- sauté
- quick
- healthy
- savory
- tangy
- fresh
Ingredients
- 1.25 pound chicken breast (boneless, skinless, cut into 1/2-inch strips)
- 8 ounce fresh spinach
- 2 tablespoon apple cider vinegar
- 0.75 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt (kosher)
- 0.25 teaspoon black pepper (ground)
Instructions
- Pat chicken strips dry with paper towels. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 3/4 teaspoon garlic powder, and 1/2 teaspoon onion powder.
- Heat a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
- Add fresh spinach to the same skillet. Cook for 2-3 minutes, tossing constantly, until wilted. You may need to add it in batches.
- Return chicken to the skillet with the spinach. Stir in 2 tablespoons apple cider vinegar. Cook for 1 minute more to heat everything through and let the flavors meld.
- Serve immediately.
Notes
For best results, cook spinach until just wilted to retain its texture and nutrients. Fresh garlic can be used in place of garlic powder if preferred.
Nutrition (per serving)
- Calories: 259
- Protein: 37.4 g
- Carbohydrates: 14.2 g
- Fat: 3.8 g
- Fiber: 6.1 g
- Sodium: 553 mg
- Saturated Fat: 0.6 g
- Sugar: 0.1 g
- Cholesterol: 100 mg