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Balsamic Chicken with Spinach & Mushrooms  (Not yet rated)

Tasty and healthy, all served in one dish!

Cal: 699 Fat: 15g Carbs: 81g Protein: 49g Fiber: 5g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 6 chicken breast halves ; boneless, skinless, cut into two-inch pieces
  • 3 garlic ; cloves, chopped up
  • 2 tablespoons olive oil
  • 10 ounces spinach ; package frozen chopped
  • 1 cup mushroom ; sliced, fresh or small can
  • 3 tablespoons balsamic vinegar
  • 1/2 cup chicken stock ; or chicken broth
  • 14 1/2 fluid ounces tomatoes ; can of diced tomatoes
  • 2 cups brown rice ; cooked
  • In My Kitchen

  • You will also need: baking dish


    • Cook brown rice and put aside.
    • In a large pan, sauted garlic in olive oil for about 1 minute on high heat.
    • Add chicken pieces and saute about 4-5 minutes on each side until thoroughly cooked and juiced are clear.
    • Remove chicken and put aside.
    • Add frozen spinach and mushrooms to the juices left in the pan, and cook, stirring to separate and defrost the spinach.  Cover and cook for about 3 minutes or until warm and tender. Season with a little salt if desired.
    • Remove spinach and put it aside in a bowl.
    • Using the same pan (it's OK if there's some spinach or garlic  pieces left in it), pour in the chicken stock or broth, the Balsamic vinegar, and the can of diced tomatoes with the juice.  Stir and simmer for about 5 minutes.
    • In a baking dish (I use a glass oval one), layer the rice, then spinach and mushrooms, then the chicken, and top it with the tomato mixture. 
    • If necessary, heat the dish before serving.  

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