Easy Tomato Arugula Spinach Chicken

pan chicken roasted tomato spinach

This is great for when you don’t have much time!


  • 2 organic chicken breasts
  • 1 cup spinach, chopped
  • 1/2 cup arugala, chopped
  • 1 tbsp garlic
  • 2 medium tomatos (I like them on the vine)
  • 1/4 onion, diced
  • 1/2 tbsp coconut oil
  • salt and pepper to taste

Heat the pan over medium heat with the 1/2 tbsp of coconut oil. Add the onions and garlic and cook for about 2 minutes or until onions are translucent. Add the spinach and tomatos and cook until the spinach has wilted and tomatoes are softer. Push the veggies to the side and add the chicken and arguala. Cook for about 15 minutes on each side or until the chicken is browned and cooked throughout. I like to cook with the cover on and not even check the chicken until after 15 minutes so it can get that brown crispy taste. Pair with some brown rice or more veggies! 🙂


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