Chicken with Spinach and Mushrooms


  •  12 oz chicken breast, cut into 1″ pieces
  • ¼ t sea salt
  • ground black pepper to taste
  • 1 cloves garlic, minced
  • 1 can low sodium diced tomatoes, drained
  • 4 C baby spinach
  • 2 C sliced mushrooms
  • 2oz low fat parmesan cheese, grated
  • Cooking spray

Makes 2 servings. Each serving counts as: 1 protein, 1 dairy, 2 Vegetable


  • Season the chicken with salt and pepper.
  • Coat a large nonstick skillet with cooking spray, and place it over medium heat. When it’s hot, add the chicken and cook for 5 to 10 minutes, or until it’s no longer pink and the juices run clear.
  • Remove the chicken to a plate, covering to keep it warm.
  • Add the garlic to the pan. Cook for 2 to 3 minutes, or until the garlic is fragrant.
  • Add the tomatoes, spinach, and mushrooms. Cook for about 3 minutes, or until the liquid is reduced by half.
  • Put the chicken back in the pan and stir. Adjust the seasoning, if necessary. Sprinkle with the cheese just before serving.



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