Best 12 Spinach And Bacon Chicken Recipes

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Indulge in a culinary delight with our scrumptious Spinach and Bacon Chicken recipes. These delectable dishes combine the flavors of tender chicken, savory bacon, and vibrant spinach, creating a symphony of taste that will tantalize your palate. Discover a collection of recipes ranging from the classic Spinach and Bacon Stuffed Chicken Breast to the innovative One-Pot Spinach and Bacon Chicken Pasta. Each recipe offers a unique twist on this timeless combination, ensuring an unforgettable dining experience.

Let's cook with our recipes!

BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA



Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta image

These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!

Provided by Kitty KaBoom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 (10 ounce) bag washed fresh spinach
4 skinless, boneless chicken breast halves
½ (15 ounce) container ricotta cheese
⅔ cup grated Parmesan cheese
½ teaspoon garlic salt
½ teaspoon onion powder
2 teaspoons Italian seasoning
salt and pepper to taste
8 slices thick sliced bacon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
  • Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
  • Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
  • Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
  • Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

Nutrition Facts : Calories 600.6 calories, Carbohydrate 7.5 g, Cholesterol 133.5 mg, Fat 43.2 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 15.1 g, Sodium 1078.5 mg, Sugar 0.7 g

CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON



Chicken Breast Stuffed with Spinach Blue Cheese and Bacon image

This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.

Provided by Judy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

8 slices bacon
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
⅛ teaspoon ground black pepper
¼ teaspoon salt
2 tablespoons olive oil

Steps:

  • Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
  • Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
  • Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
  • Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 7.1 g, Cholesterol 112.8 mg, Fat 27.4 g, Fiber 2.2 g, Protein 41.6 g, SaturatedFat 10.6 g, Sodium 1154.3 mg, Sugar 0.6 g

MASCARPONE PASTA WITH CHICKEN, BACON AND SPINACH



Mascarpone Pasta with Chicken, Bacon and Spinach image

I was looking for a new way to use mascarpone cheese and had the other ingredients on hand. Turned out to be really delicious and pretty to serve as well! I look forward to serving it to guests.

Provided by landelah

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 18

6 slices bacon
2 tablespoons olive oil
1 cup minced onion
3 pounds skinless, boneless chicken breast halves, cubed
½ teaspoon garlic powder
salt and ground black pepper to taste
3 tablespoons drained and chopped sun-dried tomatoes packed in oil
2 tablespoons prepared pesto sauce
½ pound fresh spinach
1 (8 ounce) container mascarpone cheese
2 cloves garlic, minced
1 tablespoon Dijon mustard, or more to taste
1 lemon, juiced
½ cup milk
¼ teaspoon white pepper
½ cup grated Parmesan cheese
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
  • Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
  • Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
  • Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.

Nutrition Facts : Calories 636.6 calories, Carbohydrate 46.9 g, Cholesterol 137.9 mg, Fat 28.2 g, Fiber 3.2 g, Protein 49.7 g, SaturatedFat 11.4 g, Sodium 447.8 mg, Sugar 3.8 g

BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING



Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 1 to 4 super salad suppers

Number Of Ingredients 28

1 1/2 pounds chicken breast cutlets (sometimes marked "thin cut")
2 tablespoons balsamic vinegar, enough to just coat the breast slices
3 tablespoons extra-virgin olive oil, just eyeball it
Grill seasoning blend, or coarse salt and pepper
4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons
1 pound center cut bacon, chopped into 1-inch pieces
1 pound fresh spinach leaves, trimmed and cleaned
8 gourmet white stuffing mushrooms, thinly sliced
8 radishes, thinly sliced
4 scallions, thinly sliced on an angle
2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons
1 large shallot, minced
3 rounded spoonfuls Dijon mustard
3 tablespoons balsamic vinegar
1/2 pound boneless chicken breast cutlets
2 teaspoons balsamic vinegar, 2 splashes
1 tablespoon extra virgin olive oil, eyeball the amount
Grill seasoning, such as Montreal Seasoning by McCormick, or, coarse salt and black pepper
1 sprig fresh rosemary, leaves stripped from stem and finely chopped
4 slices center cut bacon
1/4 pound fresh spinach, trimmed and cleaned
2 gourmet white stuffing mushrooms, thinly sliced
2 red radishes, thinly sliced
1 scallion, thinly sliced on an angle
1/2 shallot, chopped
1 /4 cup extra-virgin olive oil, just eyeball it
1 rounded spoonful Dijon mustard
1 tablespoon balsamic vinegar

Steps:

  • Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
  • Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
  • Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
  • In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
  • Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

CHICKEN, BACON AND SPINACH SALAD



Chicken, Bacon and Spinach Salad image

My husband think's he has died and gone to heaven with all the tasty morsels I have been serving up during this contest. I think this salad is a perfect combination of sweet and savoury with an appealing crunch! Quick easy and impressive.

Provided by MarieRynr

Categories     Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

2 chicken breasts
1 tablespoon sesame oil
3 slices bacon
300 g Baby Spinach, washed (pat dry)
1 cup bean sprouts
1/2 red pepper, thinly sliced
1/2 cup roasted unsalted cashews
1 small red onion, sliced
1/4 cup raisins
1 cup crisp fried Chinese noodles
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon finely grated lemon, zest of
1 tablespoon honey
1 clove garlic, crushed
1 tablespoon sesame oil

Steps:

  • Brush the chicken breasts with a little oil and cook in a hot pan for 5 minutes on each side, until the chicken is cooked through, without overcooking
  • Remove the chicken and set aside
  • Cook the bacon until crisp in the same pan
  • slice the chicken into thin strips and roughly chop the bacon
  • Toss together the chicken, bacon, spinach, sprouts, red pepper, raisins, cashews, red onion and noodles
  • Whisk the dressing ingredients in a small saucepan and warm gently to dissolve honey
  • Drizzle the dressing over the salad and serve

CHICKEN AND SPINACH SALAD WITH BACON DRESSING



Chicken and Spinach Salad with Bacon Dressing image

Categories     Salad     Chicken     Leafy Green     Onion     Low Carb     Quick & Easy     Lunch     Bacon     Spinach     Fall     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

3 cups cooked chicken, cut into short strips (from 1 purchased roast chicken)
1 6-ounce bag baby spinach leaves
6 bacon slices, cut into 1/2-inch pieces
1/2 medium-size red onion, sliced paper-thin
3 tablespoons balsamic vinegar

Steps:

  • Place chicken and spinach in large bowl. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons drippings from skillet. Add onion and vinegar to drippings in skillet; stir to heat through, scraping up browned bits, about 1 minute. Pour dressing over chicken and spinach. Add bacon; toss to coat (spinach will wilt slightly). Season salad with salt and pepper; serve.

PASTA WITH CHICKEN, SPINACH, PINE NUTS, BACON AND



Pasta With Chicken, Spinach, Pine Nuts, Bacon And image

That's right!!! Pasta, Chicken. Spinach, Sun dried tomatoes, Pine nuts and BACON Ohh Yeah!! Enjoy :0 Made fore RSC #11. Recipe has been edited per reviews :)

Provided by Queen uh Cuisine

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 boneless skinless chicken breasts, Sliced into strips
2 tablespoons olive oil, seperated
1/8 teaspoon salt
1/8 teaspoon pepper
1 key lime, squeezeed
10 slices bacon, crispy and crumbled, seperated
1/2 lb penne pasta
1 medium shallot, aprox 1/2 cup, chopped
4 large garlic cloves, chopped
3/4 cup plus 2 tablespoons sun-dried tomato, drained and chopped, seperated
1 teaspoon cornstarch
1 cup chicken stock
1 cup fat-free half-and-half, warmed
1/8 teaspoon cayenne pepper (optional)
3 ounces fresh Baby Spinach
3 tablespoons pine nuts

Steps:

  • Drizzle chicken with 1 tbls olive oil then sprinkle with salt and pepper, squeeze key lime over chicken.
  • Flip over a few times to mix marinade with chicken -- set aside.
  • Cook bacon -- set aside.
  • Get water heating for pasta.
  • In large saute pan heat 1 tbls of the Olive Oil add Shallots and Garlic.
  • Saute for 1-2 minutes then add 3/4 cup of the Sun Dried Tomatoes.
  • Add chicken and cook till done.
  • Mix corn starch with chicken stock and slowly stir into chicken mixture then add warm half and half. Add cayenne pepper.
  • Cook for 3 minutes or untill sauce is thickened. (add water if necessary).
  • Place pasta in boiling water and cook acording to package .
  • Add baby spinach to sauce and stir occasionally until wilted.
  • Place pasta in large serving dish add sauce and toss.
  • Top with pine nuts and two strips of crumbled bacon and two tablespoons of red peppers.

BUTTERNUT SQUASH PENNE WITH CHICKEN, BACON AND SPINACH



Butternut Squash Penne With Chicken, Bacon and Spinach image

The most delicious fall/wintertime recipe, hands down. I don't have the patience to roast squash and this is a great way to get picky kids to eat healthy vegetables.

Provided by LizzyGirl09

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups peeled and cubed butternut squash
4 -5 slices bacon, cooked and crumbled
1 lb boneless skinless chicken breast, cut into bite-size pieces
3 cups Baby Spinach, rough chopped
1 medium onion, sliced
2 garlic cloves, minced
1 lb penne pasta
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried red pepper flakes
1 tablespoon olive oil
1/4 cup flour
2 cups milk
1/3 cup Italian cheese blend (parmesan, reggiano, asiago, provolone, etc)

Steps:

  • Heat oven to 425 degrees. Spray 13x9 pan liberally with non-stick spray. Start a pot of 5 qt water with liberal salt for the penne.
  • Cook bacon until crisp over medium heat in a large non-stick skillet. Drain bacon over paper towels and reserve 3 TBSP fat in pan.
  • Salt and pepper chicken pieces. Cook chicken breast pieces in the bacon fat for about 4 minutes, until no longer pink in the center. Reserve chicken and tent with foil.
  • Add enough olive oil to coat pan; add squash, salt, pepper and sage. Cover pan and stir occasionally for 5-7 minutes, until squash is semi-soft. Add onion and continue to cook for 3-5 minutes, until onion is translucent. Add garlic, red pepper, and spinach to skillet and cook until spinach is wilted, 3-4 minutes.
  • Do not cook your penne until al dente; it will continue to cook in the oven. Only cook for about 7 minutes.
  • In a seperate saucepan cook flour over medium heat, gradually adding milk and whisking continuously until boiling. Boil for two minutes or until thickened; remove from heat and add cheese, stirring until melted.
  • Add flour/milk/cheese mixture to pasta; add pasta to squash mixture. Stir in the cooked chicken and crumbled bacon. Add more milk if mixture is too thick. Spread mixture into 13x9 pan; sprinkle more cheese on top if desired. Cook in oven 15-20 minutes or until cheese is browned and bubbling. Let cool for 10-15 minutes; serve.

CHICKEN BREAST STUFFED WITH SPINACH, BLUE CHEESE AND BACON



CHICKEN BREAST STUFFED WITH SPINACH, BLUE CHEESE AND BACON image

Categories     Bacon     Cheese     Chicken

Number Of Ingredients 8

8 slices bacon
4 skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
1 package (10 ounce) frozen chopped spinach, thawed and sqeezed dry
1 cup blue cheese, crumbled
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons olive oil

Steps:

  • Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
  • Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks.
  • Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
  • Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
  • Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.
  • Note: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA RECIPE - (4.5/5)



Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta Recipe - (4.5/5) image

Provided by á-2710

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 (10 ounce) bag washed fresh spinach
4 skinless, boneless chicken breast halves
1/2 (15 ounce) container ricotta cheese
2/3 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
2 teaspoons Italian seasoning
salt and pepper to taste
8 slices thick sliced bacon
Check All Add to

Steps:

  • 1) Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish. 2) Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool. 3) Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch. 4) Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan. 5) Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving

CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON RECIPE - (4/5)



Chicken Breast Stuffed with Spinach Blue Cheese and Bacon Recipe - (4/5) image

Provided by Tufgrlz

Number Of Ingredients 8

8 slices bacon
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons olive oil

Steps:

  • 1.Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside. 2.Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute. 3.Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat. 4.Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil. 5.Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

SPINACH AND BACON CHICKEN



Spinach and Bacon Chicken image

I have served this many times; it doesn't look that great, but everyone always loves it and wants seconds! Enjoy!

Provided by Kris

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 4

Number Of Ingredients 6

7 slices bacon
4 skinless, boneless chicken breast halves - cut into strips
2 cups all-purpose flour for coating
1 cup white wine
1 bunch fresh spinach, washed, stems removed
1 cup heavy whipping cream

Steps:

  • In large skillet, fry bacon until cooked to your liking; Remove bacon strips from skillet (leave bacon fat in skillet for frying chicken breasts) and place on paper towels to dry.
  • Dredge/coat chicken breasts in flour, then brown in the same skillet, in the bacon fat, until somewhat crispy on each side.
  • Remove chicken from skillet and place on paper towels. Pour out remaining bacon fat and pour in the cup (or more, if you like) of wine. Add the amount of spinach you want to have, cover the skillet and simmer over medium low heat until spinach is wilted.
  • Add the cream and chicken breasts to the skillet and mix with the spinach. Crumble bacon slices into bits and add to the chicken/spinach mixture. Cover skillet and simmer for about 5 minutes.

Nutrition Facts : Calories 857.8 calories, Carbohydrate 54.4 g, Cholesterol 183.3 mg, Fat 46.5 g, Fiber 3.6 g, Protein 43.1 g, SaturatedFat 21.6 g, Sodium 579 mg, Sugar 1.2 g

Tips:

  • To save time, use pre-cooked bacon.
  • If you don't have heavy cream, you can substitute milk or half and half.
  • Add a pinch of red pepper flakes for a little spice.
  • Spinach can be substituted with other greens, such as kale or arugula.
  • Serve over rice, pasta, or mashed potatoes.
  • Garnish with fresh parsley or chives.

Conclusion:

This spinach and bacon chicken is a delicious and easy weeknight meal. It's packed with flavor and can be on the table in under 30 minutes. Plus, it's a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy dinner, give this recipe a try.

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