Go To Chicken Recipe that is 21 Day Fix Approved

I LOVE fresh spinach salads and I try to love cooked spinach, I really do, but I just can't. It's bitter and slimy and oh so not appetizing to me :( Cooked spinach in a dip...no problem I can eat that ;), but cooked spinach on my plate....YUCK. Rod's mom was visiting back in April and we had some leftover spinach so Rod explored online and found this awesome McCormick Herb Chicken Skillet with Spinach and Tomatoes...YUMMY YUMMY

It takes basically no prep time and its done in 25 minutes. You get veggies and chicken all in one pan!!! Seriously if you are like us and have no time, this recipe is AMAZING! Low on dishes and quick on time ;)

The serving size is 6 so you may have leftovers for the next lunch...even better right?

(This was our leftovers!)

Ingredients:
2 tablespoons of oil
1 1/2 pound of chicken tenders (We use chicken breast and cut them up)
1 medium onion, chopped
1 can (14 1/2 ounces) diced tomatoes, undrained (we use fresh tomatoes chopped..I like FRESH!)
1/4 cup water
1 teaspoon basil leaves
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves
1/2 teaspoon of salt
1 package (6 ounces) baby spinach leaves

Personally I think you could add more spinach....yummy! Yes, I know...who is that girl that doesn't like cooked spinach and adds more spinach? It really is so good!!! Also, if you like spicy some crushed red pepper flakes would be really tasty in it too. 

Heat oil in large skillet on medium heat and then add the chicken. Cook the chicken for 10 minutes or until browned.

Then add the onions. Cook and stir for about 5 minutes to soften the onions.

Stir in tomatoes, water, and spices. Stir occasionally and bring to a boil.

Reduce the heat to low, cover and simmer for 3 minutes or until heated through. 

Stir in spinach and cook for about 2 minutes or until spinach begins to wilt. 

That's all folks! It's that simple :) This is now my go-to chicken recipe when I need more greens for the day!!!