Saturday in the kitchen.

I tried to go out shopping today but before I could get my act together and out the door Steve asked me "Well...what are you doing for lunch?" Not a good question to ask me, I wasn't hungry. However Steven has to have a steady flow of intake to keep him happy. So I wrote down some directions for how to make a very simple chicken dish. He gave me a hard time and I caved. You know that whole saying - If you give a man a fish he'll eat for a day, if you teach a man to fish he'll eat for a lifetime- I need to teach Steve how to fish. but I haven't. So instead I cooked this up in about 20 minutes. It was so easy I'm sure he could do it if I held his hand one day and walked him through it.

You will need:

1 tbsp of Extra Virgin Olive Oil

3 cloves of minced garlic

2 tbsp of Balsamic Vinegar

1/3 cup of Low Sodium Chicken Broth

Boneless Skinless Chicken Breasts

6-8 oz of baby spinach

1-14 oz can diced tomatoes

Salt and pepper

Heat EVOO in skillet and cook chicken for about 4 minutes each side. Remove from pan. Add the minced garlic and saute for about one minute. Add the spinach until barely wilted. (Just take away the crunch.) Remove from pan. Add balsamic vinegar and chicken broth to pan scraping bottom to remove any bits that are stuck. Add the can of diced tomatoes and let simmer for about 5 more minutes. You could serve this with pasta or brown rice if you wanted the extra carbs. It is delicious (I tried it.) and it's also healthy for you with limited fat and lots of protein and iron! Enjoy!