Easy Chicken Spinach Pancetta
Chicken Spinach Pancetta (Paleo); cooked on a bed of garlic and pancetta with blistering tomatoes and fresh spinach
Servings: 3 servings
- 3 chicken filets
- 2 tbsp pancetta
- 1 tbsp olive oil
- 4 garlic cloves minced
- 1/2 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