Careme

Ingredients

• Chef's Counter Italian Style Chicken Breast 12 oz $4.99
• Signature SELECT/FARMS Baby Mini Red Potatoes 1.5 lb $2.99
• Signature SELECT/FARMS Spinach 8 oz $1.50
• Organic red roma tomato 2 tomatoes $1.00
• Organic yellow onion 1 onion $1.87
• Signature FARMS Minced Garlic 8 oz $2.99
• Organic curly parsley 1 bunch $2.49

Instructions

1. Prep 12 oz Chef's Counter Italian Style Chicken Breast ($4.99). Halve 12 oz Signature SELECT/FARMS Baby Mini Red Potatoes from the 1.5 lb bag ($2.99). Dice 1 Organic Yellow Onion ($1.87), chop 2 Organic Red Roma Tomatoes ($1.00 each), and roughly chop 2 tablespoons Organic Curly Parsley ($2.49). Have ready 4 oz Signature SELECT/FARMS Spinach from the 8 oz bag ($1.50).
2. Heat the oven to 425°F. Toss the 12 oz halved baby red potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and black pepper. Roast on a sheet pan for 25 to 30 minutes, flipping once, until browned and tender.
3. While the potatoes roast, heat 1 tablespoon oil in a large skillet over medium heat. Add the 12 oz Chef's Counter Italian Style Chicken Breast ($4.99) and sear for 4 to 5 minutes per side, or until cooked through and nicely browned. Transfer to a plate and rest.
4. In the same skillet, add the diced 1 yellow onion and cook for 4 minutes until softened. Add 1 tablespoon Signature FARMS Minced Garlic ($2.99) and stir for 30 seconds.
5. Add the chopped 2 roma tomatoes and cook for 3 to 4 minutes until they soften and become saucy. Add the 4 oz spinach and cook 1 to 2 minutes until wilted. Stir in 1 tablespoon chopped parsley and season with 1/4 teaspoon salt and pepper to taste.
6. Slice the rested chicken. Return the sliced chicken to the skillet for 1 minute to coat with the tomato-onion juices.
7. Serve the Italian chicken over the garlicky spinach-tomato skillet mixture with the crispy roasted red potatoes on the side. Finish with the remaining chopped parsley.