Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken, spinach & salsa medley. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken, Spinach & Salsa Medley is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Chicken, Spinach & Salsa Medley is something which I have loved my entire life. They are fine and they look wonderful.

Easy Chicken Breasts with Spinach and Mushrooms are in creamy Parmesan sauce. This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.

To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken, spinach & salsa medley using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken, Spinach & Salsa Medley:

1. Prepare 2 chicken breasts, boneless/skinless
2. Make ready 2 clove garlic, minced
3. Take 1 small white onion, diced
4. Prepare 1 red pepper, diced
5. Get 2 large handfuls baby spinach
6. Get 1/2 cup salsa (pick your favourite!)
7. Prepare 1 cup chicken broth
8. Get 1 can sweet corn
9. Prepare 1 can peas
10. Get 1/2 tsp chilli powder
11. Make ready 1/4 tsp cayenne pepper
12. Take 1 sea salt & black pepper
13. Make ready 1 rice (I prefer basmati or jasmine)

In this video we will see how to make Palak chicken Recipe. Palak means spinach, and this recipe features yummy chicken pieces in a silky smooth spinach. Add spinach, in batches, until wilted. Serve creamed spinach spooned over chicken with bread, if using.

Instructions to make Chicken, Spinach & Salsa Medley:

1. Cook the chicken breasts, seasoned with spices of your choice (I love Montréal Steak Spice). Even better and faster, use leftover cooked chicken if you have any (leftover BBQ chicken is my favourite choice!). Once cooked, tear the chicken into shreds and set aside.
2. Sauté the garlic and onions in extra virgin olive oil or coconut butter, until the onion is translucent. Add the red pepper and sauté a few more minutes. Don't forget to have your rice cooking by now!
3. Add the chicken broth, salsa, chilli pepper, cayenne pepper, and sea salt & black pepper. Simmer on medium to medium low for about 5 minutes, then add the chicken and simmer for another 5 minutes or so.
4. Add the corn and peas (use either the full can of each, or an amount to your liking). Then add the baby spinach and simmer on medium low until the spinach is wilted.
5. Serve over your favourite rice.
6. Note: for a vegan alternative, use vegetable broth instead of chicken broth, and substitute the chicken for chick peas, or even tofu! Make sure the salsa is vegan friendly as well :)

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