Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken, spinach & salsa medley. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken, Spinach & Salsa Medley is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Chicken, Spinach & Salsa Medley is something that I’ve loved my whole life.
Easy Chicken Breasts with Spinach and Mushrooms are in creamy Parmesan sauce. Chicken and spinach with lots of cheese fill flour tortillas that are topped with enchilada sauce and more cheese. This chicken casserole is easy to prepare and makes a great everyday meal.
To begin with this recipe, we must first prepare a few ingredients. You can have chicken, spinach & salsa medley using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chicken, Spinach & Salsa Medley:
- Get 2 chicken breasts, boneless/skinless
- Prepare 2 clove garlic, minced
- Get 1 small white onion, diced
- Prepare 1 red pepper, diced
- Get 2 large handfuls baby spinach
- Get 1/2 cup salsa (pick your favourite!)
- Make ready 1 cup chicken broth
- Get 1 can sweet corn
- Get 1 can peas
- Prepare 1/2 tsp chilli powder
- Make ready 1/4 tsp cayenne pepper
- Make ready 1 sea salt & black pepper
- Get 1 rice (I prefer basmati or jasmine)
Oh my goodness gracious is it amazing! There's something so comforting about this spinach artichoke chicken that it has really become one of our favorite ways to. How to Make Chicken Spinach Meatballs. The new meatball features some of the usual suspects like basil, Parmesan cheese, and garlic, so the switch-up came in the form of ground chicken and spinach.
Steps to make Chicken, Spinach & Salsa Medley:
- Cook the chicken breasts, seasoned with spices of your choice (I love Montréal Steak Spice). Even better and faster, use leftover cooked chicken if you have any (leftover BBQ chicken is my favourite choice!). Once cooked, tear the chicken into shreds and set aside.
- Sauté the garlic and onions in extra virgin olive oil or coconut butter, until the onion is translucent. Add the red pepper and sauté a few more minutes. Don't forget to have your rice cooking by now!
- Add the chicken broth, salsa, chilli pepper, cayenne pepper, and sea salt & black pepper. Simmer on medium to medium low for about 5 minutes, then add the chicken and simmer for another 5 minutes or so.
- Add the corn and peas (use either the full can of each, or an amount to your liking). Then add the baby spinach and simmer on medium low until the spinach is wilted.
- Serve over your favourite rice.
- Note: for a vegan alternative, use vegetable broth instead of chicken broth, and substitute the chicken for chick peas, or even tofu! Make sure the salsa is vegan friendly as well :)
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