Creamy Tomato Chicken
Perfectly Balance Your Plate
Serve with 1 cup steamed veggies and 1 cup rice or a thick slice of bread.
1 tbsp oil
1 lb (450 g) boneless, skinless chicken thighs
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
3 tbsp tomato paste
1 1⁄2 cups water
1⁄4 cup half & half cream (10%)
4 cups baby spinach
- In a Sauté Pan, heat oil over medium-high heat. Season chicken with salt and pepper; add to pan. Cook until lightly browned, about 3 min per side.
- Meanwhile, whisk together seasoning, tomato paste, and water. Add to pan once chicken has browned. Reduce heat; stir to coat, scraping up any bits from the pan.
- Cover; simmer, stirring occasionally, until chicken is cooked through, about 5 min.
- Uncover and stir in cream. Add spinach, a handful at a time, stirring until wilted.
Per serving: Calories 250, Fat 10 g (Saturated 2 g, Trans 0.1 g), Cholesterol 95 mg, Sodium 440 mg, Carbohydrate 14 g (Fibre 3 g, Sugars 1 g), Protein 27 g.