Monday, August 2, 2010

Simple Tomato Sauce Chicken Over Spinach Leaves

As most of you already know, I'm on a processed free kick. The more reading I'm doing the more I've come to realize how many chemicals we eat every day and it is pretty scary. But cooking homemade from scratch cooking doesn't always have to be time intensive! I'm also trying to eat more veggies and less carbs and a lot of times carbs are what takes the longest in a meal to cook. This dinner took only 15 minutes to assemble. The tomatoes cooked in the oven on low heat for 2 hours, but you could do them quicker if needed by broiling instead of slow roasting.

Simple Tomato Sauce Chicken Over Spinach Leaves

2 large chicken breasts
2 tbsp olive oil
1 lb roma tomatoes
3 garlic cloves
1 yellow onion
2-3 cups spinach leaves
fresh grated parmesan to sprinkle on top

To make roasted tomato sauce, slice roma tomatoes in half. Place on a cookie sheet along with the onion that has been quartered and the garlic cloves, still in their paper. Drizzle olive oil on top and coat vegetables well. Roast at 275 for 2-3 hours (turning once) until nice and caramelized. Puree in a food processor (removing the skin from the garlic.)

Pound chicken breast out so it is even, season with salt and pepper. Pre-heat your indoor grill skillet to very hot. Cook chicken about 4 minutes on each side. Let rest before slicing.

Assemble: place spinach leaves on plate, top with chicken and tomato sauce. Sprinkle on a bit of parmesan cheese and enjoy! I served with another side of veggies to be carb free, but this would of course be great with pasta!


  1. love love love tomatoes - just picked up a small crate of them at the farmers market that need to be used up yesterday. This looks wonderful - will try it tonight.

  2. Let me know how it turns out for you. I added a few pinches of red pepper flakes to my left over sauce and froze it for another meal another day.


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