Description
A 30-minute Mediterranean-inspired one-pan meal with seared chicken, fresh spinach, capers, and a brothy garlic-tomato sauce for bold, restaurant-quality flavor.
Ingredients
2 large boneless chicken breasts
4–5 garlic cloves, minced
2 cups low-sodium vegetable broth
14.5 oz Italian diced tomatoes
2 tbsp capers
2 tbsp olive oil
6 cups fresh spinach
1 tsp grated citrus zest (lemon/orange)
Instructions
Preheat oven to 450°F (230°C)
Heat skillet on medium-high until oil shimmers
Sear chicken for 4 minutes per side; lift to drain fat
Add garlic to residual oil, sizzle 1 minute
Stir in capers, tomatoes, broth, and citrus zest
Bring to simmer, return chicken to skillet
Toss in spinach, cover, and broil for 6 minutes
Notes
Substitute kale for spinach for heartier texture
Use toasted olive oil for nutty aroma
Avoid anchovy-containing broths
Chicken thighs compromise broth clarity
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 4g
- Sodium: 1000mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg