Rich, flavorful sauce with great veggies.
Start to finish: 45 minutes
Ingredients:
- 1/2 cup breadcrumbs
- 1 tablespoon + 1 tsp dried oregano
- 1 tablespoon + 1 tsp dried thyme
- 1 medium garlic clove, minced or grated with a Microplane
- 4 skinless boneless chicken breasts (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 shallot, thinly sliced
- Pinch of dried red chili flakes
- 1 (28-ounce) can whole peeled tomatoes
- 1 cup chicken broth
- 1 (14-ounce) can chickpeas, drained and rinsed
- 4-6 cups baby spinach, rinsed
Directions:
- Heat a 12-inch skillet over medium heat until hot. Add the breadcrumbs and toast them, stirring occasionally, until lightly browned, 2 to 3 minutes.
- Stir in 1 teaspoon oregano, 1 teaspoon thyme, and the garlic, and cook until fragrant, about 1 minute longer. Transfer breadcrumbs to plate and set aside.
- Season chicken breasts with salt and pepper. In the same skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add chicken and sear on both sides until golden-brown, 5 to 6 minutes per side. Transfer chicken to a plate and set aside.
- **** Add the remaining 1 tablespoon oil to the skillet and heat over medium-high heat until shimmering. Add shallot and a pinch of salt and cook until softened, about 2 minutes. Add chili flakes and remaining 1 tablespoon each oregano and thyme and cook until fragrant, about 30 seconds. Add tomatoes, their liquid and the stock and bring to a simmer, breaking up the tomatoes with a wooden spoon. Simmer until sauce has thicken slightly, about 10 minutes.
- Add chicken and simmer until cooked through, about 5 minutes.
- Stir in chickpeas and kale and cook until chickpeas are warmed through and kale is wilted, about 2 minutes. Top with the breadcrumbs and serve immediately.
Notes:
*** Alternative: Use 2-3 cups pre-made tomato sauce, add red pepper flakes if not already “hot”.
