Chicken Rioja with Garlicky Spinach

By KrisR

Ingredients

• 1 large red bell pepper
• 4 4oz boneless, skinless chicken breasts
• 1 tsp red wine vinegar
• 2 tsp olive oil
• 4 cloves garlic, minced
• 1/2 medium onion, diced
• 1 12oz bag spinach
• 1 cup packed basil leaves, chopped
• 1/8 tsp sea salt
• 1/4 tsp pepper

Details

Servings 4
Preparation time 33mins
Cooking time 33mins

Preparation

Step 1

1. Preheat oven to 450. Place red pepper on baking sheet and roast for 20 minutes, turning once. When done, remove from oven and set aside for 5 minutes to cool.
2. Place chicken on another baking sheet and bake 8 minutes.
3. Meanwhile, peel and seed red pepper. Then puree with vinegar in processor until smooth. Set aside.
4. Heat oil in large saute pan over medium-high heat. Add garlic and onion and saute for 1 minute. Then add spinach, basil, s&p, and toss for 2 minutes until spinach is wilted.
5. To serve, place 3/4 cup spinach mixture on plate, top with 1 chicken breast and 2Tbs roasted red pepper sauce.