Ingredients
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1/4 teaspoon salt, plus
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1/8 teaspoon salt (divided)
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1 tablespoon olive oil
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1 cup red onion, thinly sliced
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2 garlic cloves, minced
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6 cups fresh spinach (cleaned)
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1/3 cup balsamic vinegar
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1/2 teaspoon light brown sugar, packed
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1/4 teaspoon fresh ground pepper
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4 boneless skinless chicken breast halves
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1 red bell peppers or 1 orange bell pepper, cut into thin stirps
Instructions
- Sprinkle both sides of chicken with 1/4 teaspoons of the salt and pepper. Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until brown, turning once. Cover and reduce heat to medium; cook 4 minutes or until chicken is no longer pink in center and juices run clear. Place on plate; loosely cover to keep warm.
- Increase heat to medium-high. To same skillet, add bell pepper, onion and garlic. Cook 1 to 2 minutes or until vegetables just begin to soften. Add spinach; sprinkle with remaining 1/8 teaspoons salt. Remove from heat; toss until spinach is barely wilted. Place on serving plates or platter. Top with chicken.
- Return same skillet to high heat. Add vinegar and brown sugar. Bring to a boil; boil 30 to 60 seconds or until slightly thickened, scraping up browned bits from bottom of skillet. Drizzle balsamic glaze around chicken and vegetables.