Ground Chicken, Spinach Sauté And Tomatoes (30 Minute Meal)

This is a quick easy and delicious ground chicken, fresh spinach and crushed tomatoes dinner. Yum.

I’ve updated this recipe with step-by-step pictures so you can see how easy it is to make.

Today, I’m so excited to share my new recipe: ground chicken and sweet onions with hearty spinach sautéed in garlic and oil, warm crushed tomatoes and finished with a  pinch of red pepper.

Not only is this delicious, but it’s naturally gluten free, dairy free and low carb.

I made a special trip to my favorite local Italian market today, and picked up fresh organic spinach and garlic, red pepper flakes, and Tuttorosso tomatoes.

You’re going to love this beautiful collage of various food colors and textures, both pleasant to the eye and the palate.

Crushed tomatoes

As Tuttorosso says on their website: they pick their tomatoes at the peak of ripeness using only Non-GMO Project Verified ingredients and pack them in Non-BPA lined cans.

Also, they use a special can liner to lock in the fresh tomato flavor! Sounds good to me.

Spinach

The next lovely ingredient is spinach. It’s loaded with nutrients including Vitamin A, Vitamin C, Folic Acid, K1, Iron, Calcium and more.

Spinach has a host of benefits. So you can feel good about adding it to this dish.

Then I returned home and created this delicious one-pan dish for you. 

Ground chicken

I used ground chicken also known as minced chicken or chicken mince. It’s made from both dark and white meat chicken, it’s inexpensive, and it’s a good source of lean protein.

You could also go with ground beef or turkey if you prefer.

Another thing you’ll love about this: since you make everything in one skillet, clean up is super easy.

Ready to make it? Let’s go.

Instructions

*Free printable recipe card is available at the end of the post.

First, sauté your spinach in a garlic-infused oil to coat the spinach.

Tip for preparing garlic

Here’s a tip for preparing the garlic: after you slice it, let it sit for at least 10 minutes before cooking.

When garlic is sliced, it releases a natural defense compound called allicin. While allicin serves to protect Allium vegetables from their enemies, it’s also a potent antimicrobial which helps our immune systems.

When the garlic sits for 10 minutes after slicing, it dramatically increases the expression of allicin in the garlic. 

Choose good olive oil

Also I like to use extra-virgin olive oil (EVOO) as I believe it has a superior taste to other oils when making this recipe. And I also love that it might be one of the healthiest fats on the earth.

Choose a certified extra-virgin olive oil in a dark colored bottle.

I often use California Olive Ranch. Most stores in the U.S. carry it, it’s COOC certified, and it’s reasonably priced.

How to sauté spinach

Heat some extra-virgin olive oil and garlic in a large sauté pan or skillet over medium heat. Toss in your spinach until it wilts. Use tongs to flip the spinach so all sides are coated in oil and garlic.

It looks like a lot of spinach, but when you cover the pan and let it steam for a minute or so, it will shrink and become completely wilted.

Spinach is about 90% water, causing it to wilt down as it cooks. So when you think you’re cooking up a large batch, it will reduce drastically.

Season it with salt. Stir and set your spinach aside on a plate.

Now we’re in the home stretch.

Cook your ground chicken in the same skillet over medium heat breaking it up with a spatula, about 3 minutes. Then add onion and more garlic. Cook for another 8 minutes and drain the liquid from the pan.

Add your tomatoes, the cooked spinach, salt and the pepper flakes.

Give it all a good stir. Then partially cover the skillet and simmer for 15 minutes until heated through.

And that’s it. Easy peasy.

Pro tips and recipe notes

• In this recipe, I like to keep the meat chunky. It’s best to use room temperature meat so it will cook evenly. Pat your meat dry with a paper towel so that it browns rather than steams. Place it in the skillet and let it sit for about a minute. When you flip it over, it will be easy to break up into flavorful bite-size chunks.
• If you prefer your meat finely ground, go ahead and break it all up.
• No Tuttorosso tomatoes? No problem. Go with your favorite brand of crushed tomatoes.
• This recipe will also work with any ground meat like turkey or beef.
• Serve with a side salad like this marinated zucchini salad.
• Leftovers will last in the fridge for four to five days, stored in an airtight container. It reheats nicely. You can also cool it completely, wrap it tightly, and freeze it for two to three months.

This skillet chicken paired with all these carefully selected ingredients is definitely a keeper. The tomatoes keep everything nice and moist. You’ll love how juicy the chicken is. Try it this week.

More ground meat recipes

28 Tasty Ground Beef Recipes – You can feed your family with these easy and inexpensive ground beef recipes. They’re delicious for weeknight meals, special dinners, recipes for kids, and for when you need to feed a crowd.

Gluten-Free Classic Italian Lasagna: a step by step guide with lots of photos and tips

Turkey Picadillo: a super easy, sweet and savory meal

Print Pin

5 from 1 vote

Ground Chicken, Spinach Sauté And Tomatoes (30 Minute Meal)

This is a quick, easy and delicious ground chicken, fresh spinach and crushed tomatoes dinner. Yum. And it's low carb, gluten free, and dairy free so everyone can enjoy it.

Course Main Course

Cuisine American

Keyword ground chicken recipe ideas, how to saute spinach

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 6

Calories 195kcal

Author Barbara Bianchi

Equipment

Cast Iron Skillet

Tongs

Ingredients

• 4 cloves garlic chopped and divided
• 11 ounces baby spinach
• 2 pounds ground chicken
• 1 onion chopped
• 1 28 ounce can crushed tomatoes
• 1 1/4 teaspoons salt divided
• 1/8 teaspoon red pepper flakes

Instructions

• Heat 2 tablespoons of extra-virgin olive oil and 1 garlic clove in a large skillet until it's hot but not smoking.

  Cook spinach tossing constantly for 2 minutes. Season with 1/4 teaspoon of salt. Stir and set aside.
• Now cook ground chicken in the same skillet over medium heat, breaking up with a spatula, about 3 minutes.

  Add onion and the remaining 3 cloves of garlic. Cook for 8 minutes. Drain the liquid from the pan.

  Add tomatoes, cooked spinach, the remaining teaspoon of salt and the pepper flakes. Stir.

  Cover and simmer for 12 minutes until heated through. Serve and enjoy.

Notes

• In this recipe, I like to keep the meat chunky. It’s best to use room temperature meat so it will cook evenly. Pat your meat dry with a paper towel so that it browns rather than steams. Place it in the skillet and let it sit for about a minute. When you flip it over, it will be easy to break up into flavorful bite-size chunks.
• If you prefer your meat finely ground, go ahead and break it all up.
• I used Italian inspired Tuttorosso tomatoes in this recipe. Feel free to go with your favorite brand of crushed tomatoes.
• This recipe will also work with any ground meat like turkey or beef.
• Serve with a side salad like this marinated zucchini salad.
• Leftovers will last in the fridge for four to five days, stored in an airtight container. It reheats nicely. You can also cool it completely, wrap it tightly, and freeze it for two to three months.

Nutrition

Calories: 195kcal | Carbohydrates: 6.8g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.