Lisa’s Chicken with Portabella Mushrooms, Tomato and Spinach

Ingredients

4 (4-ounce) boneless, skinless chicken breasts

2 teaspoons olive oil

1 small red onion, thinly sliced

6 ounces of chopped portabella mushroom caps

1 clove garlic, chopped

1 medium tomato, diced or 2 cups grape tomatoes

4-6 cup fresh spinach

Salt & pepper, to taste

Serves: 4

Preheat oven to 400° F.

Pat the chicken dry with paper towels. Season the chicken with salt and pepper.

Heat the oil in a medium oven-proof skillet over medium-high heat. Cook the chicken until browned, 2 to 3 minutes per side. Transfer to a plate.

Add the onions and mushrooms to the skillet and cook, stirring occasionally, for about 5 minutes.

Add the garlic, tomato, spinach and a pinch of salt and pepper. Cook for 2 minutes.

Return the chicken to the skillet and transfer to the oven. Roast until the chicken is cooked through, about 8 to 10 minutes.