One-PotEasy
One-Pot Golden Pesto & Olive Oil Chicken Breast with Baby Spinach
A delicious, easy-to-make dinner featuring tender chicken breast and crisp baby spinach that you fold into rich basil pesto for instant herb and pine nut aroma. Perfect for quick weeknights.
Prep: 10 mins
Cook: 20 mins
Serves: 4
Serving Size:
145
Calories
10g
Protein
14g
Carbs
6g
Fat
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Ingredients
ProteinsChicken Breast (1 lb, sliced)
1 lb, slicedProduceBaby Spinach
3 packed cupsProduceRoma Tomatoes
2 dicedProduceFresh Garlic
4 cloves, mincedSpices & SaucesBasil Pesto (jarred or fresh)
3 tbspSpices & SaucesOlive Oil
1 tbspDairyParmesan Cheese
1/4 cupPantry & GrainsCrispy Sourdough Toast
4 thick slicesStep-by-Step Instructions
Step 1:Heat 1 tablespoon oil in a deep dutch oven or pot over medium heat.
Step 2:Brown the chicken breast for 5-6 minutes until nicely caramelized, then push to the side.
Step 3:Add the chopped baby spinach, roma tomatoes, fresh garlic and aromatics, cooking until fragrant.
Step 4:Stir in the golden pesto & olive oil liquids, scraping any browned flavorful bits from the bottom of the pot.
Step 5:Cover with a lid and simmer gently on low heat for 12 minutes until tender and deeply flavorful.
Step 6:Ladle into warm bowls and serve warm.
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