Balsamic chicken with spinach and cherry tomatoes

Balsamic chicken with spinach and cherry tomatoes

Ingredients (serves 4):

  • 500g chicken breast fillets, trimmed, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 garlic cloves, chopped
  • 1 tablespoon olive oil
  • 250g cherry tomatoes
  • 100g baby spinach leaves
  • 1/2 cup fresh basil leaves



  1. Place chicken in a large, shallow, glass or ceramic dish. Season with salt and pepper.
  2. Whisk vinegar, sugar and garlic in a small bowl.
  3. Pour over chicken. Turn chicken to coat. Cover and refrigerate for 30 minutes, if time permits.
  4. Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes or until browned and cooked through. Remove to a plate.
  5. Add cherry tomatoes to pan. Cook, stirring occasionally, for 3 minutes or until tomatoes start to soften.
  6. Return chicken to pan. Add spinach. Cook for 1 to 2 minutes or until spinach is just wilted.
  7. Top with basil leaves.
  8. Serve.
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