Chicken with broccoli and spinach


I made a really good, thrown-together dinner on Saturday, and I decided I should write it down so I can make it on purpose in the future.

2 tablespoons fat (I used half olive oil and half butter)
1 red onion, chopped
3 garlic cloves, minced
1 to 1 1/2 cups cooked chicken or turkey, shredded
1 bunch broccoli
3 small bunches spinach
2 cups artichoke hearts in seasoned oil, drained
1 teaspoon herbes de provence
salt and pepper to taste
1/4-1/2 cup water
half a lemon or equivalent lemon juice
cooked pasta or rice

Heat the fat over medium heat in a large skillet and add onion and garlic, salt and pepper, and a half teaspoon of the herbes. Saute until the onion starts to lose color and/or gets nicely brown. Add the broccoli with the other half teaspoon of herbes and cook until tender. Add the artichoke hearts and cook until heated. Add spinach, cooked chicken and water. Cover, and let steam until the spinach is wilted completely and the chicken is heated through. Serve over rice or pasta, and squeeze lemon over the serving.

Makes 4 servings.

This was *really* good. Don’t leave out the lemon; this dish really needs it.

You could probably substitute tofu for the chicken; if you do that, cube the tofu and marinate it for a bit in the oil drained from the  artichokes.

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