Chicken, Spinach & Salsa Medley

Name: Chicken, Spinach & Salsa Medley
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 chicken breasts, boneless/skinless; 2 clove garlic, minced; 1 small white onion, diced; 1 red pepper, diced; 2 large handfuls baby spinach; 1/2 cup salsa (pick your favourite!); 1 cup chicken broth; 1 can sweet corn; 1 can peas; 1/2 tsp chilli powder; 1/4 tsp cayenne pepper; 1 sea salt & black pepper; 1 rice (I prefer basmati or jasmine)

Erin Carissa @cook_3207354

I love cooking based on theory and trying out new things, especially when based off inspiration from other recipes. I've been addicted to the most recent cookbook in my collection, The Oh She Glows Cookbook by Angela Lidden (if you love yummy, healthy vegan food - or even if you aren't vegan - you MUST pick this book up!!!). I had just finished making a soup from this book and it was time to make dinner. Taste buds salivating from the smells of chilli powder and cayenne pepper, I whipped up this concoction using ingredients I already had in my kitchen. Let's just say both mine and my boyfriend's tastebuds (and bellies) have been so satisfied with this recipe, I had to make it a second time this week, we were craving it so much. Hope you enjoy it as much as we do :)

Erin Carissa @cook_3207354

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Ingredients

20 mins

4 servings

2chicken breasts, boneless/skinless
2 clovegarlic, minced
1 smallwhite onion, diced
1red pepper, diced
2 largehandfuls baby spinach
1/2 cupsalsa (pick your favourite!)
1 cupchicken broth
1 cansweet corn
1 canpeas
1/2 tspchilli powder
1/4 tspcayenne pepper
1sea salt & black pepper
1rice (I prefer basmati or jasmine)

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Steps

20 mins

1

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.
2

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!
3

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.
4

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.
5

Serve over your favourite rice.
6

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 :)