Mediterranean Herb Chicken and Spinach Skillet

Ingredients

• 1.5 pound cooked chicken breast
• 2 tablespoons light olive oil
• 1 medium white onion
• 2 medium bell pepper
• 1 teaspoon garlic powder
• 0.5 teaspoon dried thyme
• 0.5 teaspoon Basil
• 0.25 teaspoon dried rubbed sage
• 0.75 teaspoon sea salt
• 0.25 teaspoon white pepper
• 0.5 cup low sodium chicken broth
• 5 ounces baby spinach leaves
• 0.5 cup shredded mozzarella
• 1 tablespoon parsley flakes

Instructions

1. 1Dice the white onion and bell peppers into bite-sized pieces. Ensure the cooked chicken breast is shredded or cut into uniform, bite-sized pieces.
2. 2Heat the light olive oil in a large skillet or pan over medium heat until shimmering.
3. 3Add the diced white onion and bell peppers to the skillet. Sauté for 5-7 minutes, or until the vegetables have softened slightly and the onion is translucent.
4. 4Stir in the garlic powder, dried thyme, Basil, dried rubbed sage, sea salt, and white pepper. Cook for an additional minute until the spices are fragrant.
5. 5Pour in the low sodium chicken broth and bring the mixture to a gentle simmer. Add the cooked chicken breast to the skillet and stir to combine, ensuring the chicken is thoroughly heated through.
6. 6Add the baby spinach leaves to the skillet in batches, stirring gently until all the spinach has wilted. This typically takes 2-3 minutes.
7. 7Sprinkle the shredded mozzarella evenly over the chicken and vegetable mixture. Cover the skillet with a lid and allow it to cook for 2-3 minutes, or until the cheese is fully melted and bubbly.
8. 8Remove the skillet from the heat. Garnish generously with parsley flakes before serving immediately. This dish pairs well with a side of cooked long grain rice (if desired, from approved list).