Balsamic Chicken with Spinach (Printable Version)
Tender chicken breast glazed with balsamic vinegar, served alongside sautéed spinach and ripe tomatoes.
# Everything You’ll Need:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Marinade
02 -
2 tablespoons balsamic vinegar
03 -
2 tablespoons olive oil
04 -
2 cloves garlic, minced
05 -
1 teaspoon dried oregano
06 -
Salt and black pepper to taste
→ Vegetables
07 -
4 cups fresh spinach
08 -
1 cup cherry tomatoes, halved
→ Toppings (optional)
09 -
1/4 cup grated Parmesan cheese
# Steps to Cook:
01 -
Set the oven to 400°F (200°C) to prepare for baking.
02 -
In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper until thoroughly combined.
03 -
Place chicken breasts in a baking dish and pour the marinade over them, ensuring each piece is evenly coated.
04 -
Bake the chicken for 20 minutes in the preheated oven.
05 -
While chicken bakes, heat a large skillet over medium heat. Add fresh spinach and halved cherry tomatoes, cook until spinach wilts and tomatoes soften, about 3 to 4 minutes.
06 -
Remove chicken from oven, evenly distribute the sautéed spinach and tomatoes over the breasts.
07 -
Return the chicken to the oven and bake an additional 10 to 15 minutes, or until internal temperature reaches 165°F (75°C).
08 -
Optionally, sprinkle grated Parmesan cheese over the top before serving.
# Extra Suggestions:
01 -
Adjust seasoning as preferred and consider serving with whole grains or a light salad.
02 -
This dish can be prepared ahead and baked shortly before mealtime.