I have a GREAT recipe to share that I just got done eating for dinner. I found it in the special edition Fatloss Oxygen, Winter 2011. I will absolutely be making this again. It might be a weekly meal I loved it so much.
1 tsp of olive oil
4, 4 oz. boneless, skinless chicken breast
14 oz. can of crushed tomatoes
1 tsp of oregano
1 tbsp of fresh basil (or 1 tsp of dried), I used dried and it tasted really good.
10 oz. of fresh spinach
sea salt and pepper to taste
2 tbsp of shredded Parmesan cheese
1. In a large skillet over medium - high heat, heat the oil and cook chicken until lightly browned on each side, approximately 6 minutes.
2. Reduce heat to medium and stir in tomatoes, oregano and basil; place spinch on top of the chicken and cover tightly.
3. Simmer, stirring occasionally, until chicken is cooked through, approximately 15 more minutes. Stir in salt and pepper and top with cheese.
Calories: 260, Total fats: 6 g, Carbs: 10 g, Figer: 3 g, Sugars: 3 g, Protein: 40 g, Iron 3 g