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Chicken and Spinach with Balsamic-Citrus Sauce
Heat the skillet before adding oil to prevent chicken from sticking. Serve with brown rice or quinoa. Recipe may be halved. Nutrition-boosting techniques: Quickly cooking the spinach helps retain its nutrients.
3 Tbsp. orange juice concentrate
2 tsp. fresh lemon juice
1 Tbsp.balsamic vinegar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 cup Imagine low-sodium vegetable broth (found in the Organic & Natural aisle)
1 Tbsp. extra-virgin olive oil
1 lb. boneless, skinless thin-sliced chicken breasts
1/4 tsp. cornstarch
4 tsp. water, divided
2 (7 oz.) pkg. Taste of Inspirations Baby Spinach
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Chicken and Spinach with Balsamic-Citrus Sauce

Chicken and Spinach with Balsamic-Citrus Sauce

Chicken and Spinach with Balsamic-Citrus Sauce
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:0 minutes
  • Cook Time:11 minutes
1. In a small bowl, whisk together orange juice concentrate, lemon juice, vinegar, cinnamon, nutmeg, and broth. Set aside.
2. Heat a large nonstick skillet over medium heat. Once it's hot, pour in oil and swirl pan to coat. If the oil smokes, throw it out and start over at a lower temperature. Sear chicken on both sides until nearly cooked through, about 2 minutes per side. Remove chicken to a plate.
3. Pour orange-balsamic mixture into the skillet. Increase heat to medium-high.Cook, stirring occasionally, until reduced by half, about 3 minutes. Mix cornstarch with 1 tsp. of the water until blended, then add to sauce and stir well.
4. Return chicken to skillet. Cook on both sides until cooked through, 2 to 3 minutes, occasionally spooning sauce over the chicken as it cooks. Transfer chicken to a serving platter and tent with foil; pour any remaining sauce into a small bowl.
5. Rinse out skillet. Add spinach and remaining 1 Tbsp. water and cook over medium heat just until wilted, 2 to 3 minutes. Mound spinach next to chicken and drizzle sauce over both. Serve immediately.
Source: Fresh Magazine September, October 2010