Chicken Spinach Pancetta (Paleo); have you used pancetta to flavor your meat? Now is the time. This easy chicken pancetta with fresh spinach and cherry tomatoes is a delicious and flavorful meal that you can make in less than 20 minutes!
Do you ever have those days when you feel totally uninspired and perhaps a bit overworked, yet your belly is not quite empathizing with the situation and it-just-wants-to-eat ? It happens to the best of us (even food bloggers!). However, as a seasoned cook or foodie, I have my ways around this hamster wheel…
Try this instead…
I know I can almost always find the inspiration I need in fresh produce! The vibrant colors, textures and delicious flavors of garden fresh ingredients is enough to get me pumped up. So I picked up a bunch of fresh spinach, along with those plum red cherry tomatoes that my youngest kindly left me a few, and the inspiration for this recipe was born! Give this a try 🙂
It didn’t take long to give this recipe a shape and form, and I was plenty excited to finally use that delicious pancetta I had gratified myself of buying during my last shopping trip.
This chicken picked up quite a lot of flavor, by cooking it on a bed of garlic and pancetta. Later on I added some chicken broth just prior to broiling, for a perfect moist and tender chicken fillet with blistering tomatoes. Holding on to add the spinach last was the key to keeping it’s texture, beauty and complementing flavor. The final dish was nothing but an easy and accomplishable flavorful and moist chicken made in less than 20 minutes!
… And that is it friends, twenty-short-minutes, few ingredients, not a lot of steps, confusion or growling stomach until you and your family can enjoy this tasty meal.
Another tasty chicken recipe I would recommend to try is this Chicken and Broccoli Stir Fry, that I made a few weeks ago. You will be amazed at the outcome and maybe a little addicted to the whole Chinese take-out style eat at home meals.
Ready to grab this easy recipe and enjoy a cozy home meal this weekend?
- 3 chicken filets
- 2 tbsp pancetta
- 1 tbsp olive oil
- 4 garlic cloves, minced
- ½ cup chicken broth
- 1 cup cherry tomatoes
- 2 cups fresh spinach
- salt and pepper to taste
- In a cast iron pan or oven save pan, heat the oil, add the pancetta and garlic and cook until fragrant.
- Add the chicken filets. Sprinkle with salt and pepper to taste. Cook for about 8 minutes, flipping sides half way through.
- Remove from stove and add the chicken broth and tomatoes. Broil for 5-7 minutes or until golden brown.
- Remove from oven. Add the fresh spinach and sort of "tuck in" under the chicken to quickly cook with the warmth of the chicken and broth. Serve immediately