Chicken, Spinach & Salsa Medley
Chicken, Spinach & Salsa Medley

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken, spinach & salsa medley. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chicken, Spinach & Salsa Medley is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Chicken, Spinach & Salsa Medley is something that I have loved my whole life. They’re fine and they look wonderful.

Fill Your Cart With Color today! Season with black pepper, then add the sweet potato. Meanwhile, roughly chop the spinach and add to the stew. For the marinade, finely chop or grate the ginger and garlic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken, spinach & salsa medley using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken, Spinach & Salsa Medley:
  1. Get 2 chicken breasts, boneless/skinless
  2. Take 2 clove garlic, minced
  3. Get 1 small white onion, diced
  4. Prepare 1 red pepper, diced
  5. Get 2 large handfuls baby spinach
  6. Prepare 1/2 cup salsa (pick your favourite!)
  7. Get 1 cup chicken broth
  8. Get 1 can sweet corn
  9. Get 1 can peas
  10. Take 1/2 tsp chilli powder
  11. Make ready 1/4 tsp cayenne pepper
  12. Take 1 sea salt & black pepper
  13. Get 1 rice (I prefer basmati or jasmine)

Drain pasta, return to heat and add tomatoes, spinach and chicken. Heat gently until spinach has wilted and chicken. Add chicken and fry until brown; season with salt and pepper. Add mushrooms and cook until softened; stir in half of the soft cheese with some of the reserved cooking water, if needed.

Steps to make Chicken, Spinach & Salsa Medley:
  1. Cook the chicken breasts, seasoned with spices of your choice (I love Montréal Steak Spice). Even better and faster, use leftover cooked chicken if you have any (leftover BBQ chicken is my favourite choice!). Once cooked, tear the chicken into shreds and set aside.
  2. Sauté the garlic and onions in extra virgin olive oil or coconut butter, until the onion is translucent. Add the red pepper and sauté a few more minutes. Don't forget to have your rice cooking by now!
  3. Add the chicken broth, salsa, chilli pepper, cayenne pepper, and sea salt & black pepper. Simmer on medium to medium low for about 5 minutes, then add the chicken and simmer for another 5 minutes or so.
  4. Add the corn and peas (use either the full can of each, or an amount to your liking). Then add the baby spinach and simmer on medium low until the spinach is wilted.
  5. Serve over your favourite rice.
  6. Note: for a vegan alternative, use vegetable broth instead of chicken broth, and substitute the chicken for chick peas, or even tofu! Make sure the salsa is vegan friendly as well :)

Add chicken and fry until brown; season with salt and pepper. Add mushrooms and cook until softened; stir in half of the soft cheese with some of the reserved cooking water, if needed. Simmer over low heat for a few minutes, or until chicken is cooked through. Stir in spinach leaves until wilted; check seasoning and serve sauce on top of pasta. Add some butter, onion, garlic, and red pepper to pan and sautee until onion is soft.

So that’s going to wrap this up with this special food chicken, spinach & salsa medley recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!