Monday 10/4 "Chicken with Pesto and Spinach"

Quick Fix with Robin Miller

Ingredients
• 2 teaspoons olive oil
• 4 (4-ounce) boneless skinless chicken breast halves
• Salt and freshly ground black pepper
• 1 tablespoon salt-free lemon and herb seasoning
• 1 (14-ounce) can water-packed artichoke hearts, drained
• 1 packed cup basil leaves
• 2 cloves garlic, peeled
• 1/2 cup reduced-sodium chicken broth, or more as needed
• 2 tablespoons olive oil
• 2 tablespoons grated Pecorino Romano or Parmesan

For spinach:
• 2 teaspoons olive oil
• 1 pound spinach leaves
• 1/2 cup reduced-sodium chicken broth
• Salt and freshly ground black pepper

Directions
Heat oil in a large skillet over medium heat. Season chicken all over with salt and black pepper. Season with lemon and herb seasoning. Place in hot pan and cook 3 to 4 minutes per side, until cooked through.
Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil and cheese. Process until smooth, adding more broth, if necessary, to create a thick sauce. Transfer chicken to a serving platter and top with pesto.

To make spinach:
Heat oil in a large skillet over medium heat. Add spinachand broth, cover and steam 5 minutes, Season, to taste, with salt and black pepper. Serve spinach alongside chicken and pesto.

The verdict: This cooked up so quickly, and it was delicious. I don't eat as much "green stuff" as I should, so it always makes me feel good when I do.