So in an effort to not pack on the pounds, I've been trying to come up with more low-carb and healthy dinners. Chris suggested making a meal with spinach since I rarely cook with the stuff, and my immediate instinct was to mix it with two of my favorite things: roasted red peppers and Feta cheese. I made a delicious topping to spread on top of the chicken to create a protein-packed meal that we all loved. Enjoy!
For chicken cutlets:
- 1-1 1/2 lbs. boneless, skinless chicken breasts
- Garlic powder
- Canola oil
- 1 tsp. olive oil
- 1/2 medium onion, chopped
- 3 tsp. garlic, minced
- 1/2 cup roasted red peppers, roughly chopped
- 1 (16 oz.) package frozen chopped spinach (thawed and juice squeezed out)
- Dash of nutmeg
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup Feta cheese, crumbled
Heat 1 tbsp. oil over medium-low heat. Add chicken in an even layer and cook breasts on each side until brown and cooked through, about 3 minutes per side. Place cooked chicken breasts on a baking sheet and and keep warm in a 200 degree F oven. Continue until all the chicken is cooked, adding more oil as needed.
Meanwhile, prepare the topping. Heat olive oil over medium heat. Add onions, garlic and red peppers and sauté about 1 minute. Add spinach, nutmeg, salt and pepper and cook another minute or until heated through. Remove from heat. Stir in the Feta until combined.
Spread 2 tbsp. of the topping mixture over each chicken breast. Serve immediately.
Source: SK Original