Cranberry Balsamic Chicken with Spinach

  • 1 ½ lbs chicken
  • 2 turns around pan of The Flavored Olive Moroccan Extra Virgin Olive Oil
  • 2 Tbs italian seasoning
  • Salt and Pepper to taste
  • 3-4 cloves garlic, chopped
  • ½ cup The Flavored Olive Cranberry Balsamic Vinegar, plus more for drizzling
  • 1 bag of frozen leaf spinach
  • 1 big handful of dried cranberries
  • 1 cup toasted sliced almonds

Cut chicken in strips, add to pan with the EVOO, season with s+p and Italian seasoning and cook on med-high for 4-5 minutes.  Add garlic, cook 1-2 minutes.  Stir in The Flavored Olive Cranberry Balsamic Vinegar, let it come to a bubble and cook about 3 minutes.  In the meantime, cook the spinach in microwave for 3 minutes just to begin to defrost it and then add to pan with dried cranberries.  Remove to a serving dish and top with the toasted almonds and drizzle with more Cranberry Balsamic Vinegar.

Products Include in the Recipe:

Leave a comment