Balsamic Chicken with Spinach
This balsamic chicken with spinach and tomatoes offers a juicy and flavorful Italian-inspired main dish, featuring tender baked chicken paired with fresh sautéed vegetables.
Equipment
- 1 oven preheated to 400°F
- 1 baking dish
- 1 pan for sautéing spinach and tomatoes
- 1 small bowl for mixing balsamic marinade
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 cups fresh spinach
- 1 cup cherry tomatoes halved
- 1/4 cup grated Parmesan cheese optional
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, combine balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper.
- Place chicken breasts in a baking dish and pour the balsamic mixture over to coat evenly.
- Bake chicken for 20 minutes.
- While chicken bakes, sauté spinach and cherry tomatoes in a pan over medium heat until spinach wilts and tomatoes soften, about 3-4 minutes.
- Remove chicken from oven and top each breast with the sautéed spinach and tomatoes.
- Return chicken dish to oven and bake for another 10-15 minutes, until internal temperature reaches 165°F (75°C).
- Optionally sprinkle Parmesan cheese over chicken before serving.
Notes
- Adjust seasoning to preference.
- Use different vegetables if preferred.
- Omit Parmesan to make dairy-free.
- Leftovers can be refrigerated for up to 3 days.