Chicken with tomato, chorizo and spinach
After a crazy day at work, I was stressed, tense and all I wanted to do was get home, get in my PJs and do absolutely nothing, so the last thing I wanted to do was cook. So, I came up with this quick recipe that comes together quickly, uses minimal ingredients but packs a strong punch of flavour that I think you'll love!
1 chicken breast, diced
40g chorizo, sliced and cut into half moons
2 banana shallots, finely sliced
110g cherry tomatoes, halved
A handful of spinach
2 tbsp balsamic vinegar
Salt to season
2tsp rapeseed oil
Heat 1tsp oil in a saucepan over a low-medium heat, and when warm, add your chorizo and shallots. Slowly heat through so your onion softens and your chorizo has released all of the lovely oil and flavour. Now turn up the heat slightly to medium, and add your balsamic vinegar. Cook until it’s almost disappeared, then add your cherry tomatoes, and cook until they begin to break down and create a lovely sauce. Now add your passata and basil, and give it all a good stir, bring to the boil reduce the heat and pop the lid on for around 8 minutes.
While that cooks, get a frying pan, add the other 1tsp of oil and when hot, add your chicken and fry until just cooked (not browned but no pink in the middle!). Now tip your chicken into the tomato sauce, and cook for a further 5 minutes until the sauce is thick and your chicken has taken on all of that lovely flavour. Now add your spinach and stir continually until it becomes wilted and wraps itself around the chicken with a burst of green.
To serve, get a bowl and add as much as you want. Believe it or not this is all for you, but if it’s too much, this will save for lunch at work the next day. enjoy!