Shredded Chicken with Fire Roasted Tomatoes and Spinach

To follow up on Wednesday’s Confessions of a Clean Eater post, I thought I’d {finally} post a recipe.  Hope y’all enjoy!

I love chicken.  I also love my Crockpot.  So any recipe that marries the two is genius in my opinion.  Throw in the fact that the recipe is clean and it’s a perfect trifecta! I found this recipe last year over at The Gracious Pantry and fell in love with the simplicity of it.  Now, the original recipe called for only four ingredients but if you know me, you know that I can’t leave well enough alone in the kitchen….so the recipe below is my tweaked version.  You can find the four ingredient version here.  Just as a heads-up, this recipe makes a lot.

Shredded Chicken with Fire Roasted Tomatoes and Spinach

Ingredients:

My cast of characters.

  • 1 package of chicken breast (about 4 breasts or 1lb)
  • 16oz frozen spinach
  • 18oz spaghetti sauce (or ¾ a regular 24oz jar)
  • (2) 14.5oz cans of fire roasted tomatoes (I used Muir Glen)
  • ¼ bag of baby carrots (chopped)
  • 5 cloves of garlic (whole)
  • 1tsp Italian seasoning
  • Salt & pepper to taste
  • Brown rice

Directions:

Combine all of the ingredients in your Crockpot except for the brown rice.  I’m slightly OCD sometimes so I like to layer things but seriously, it all ends up the same so just throw it in the pot.  Set the temperature on low and let it cook for 6-8 hours.

Where the magic happens.

45 minutes before you’re ready to eat, prepare your brown rice according to package directions.  Go ahead and shred your chicken while the rice is cooking and place it back in the Crockpot until the rice is done.  Once your rice is cooked, grab a bowl, add as much rice as you want, top with the chicken and enjoy!

Time saver tip:  Prepare the brown rice the day before and store it in the fridge.  It always reheats perfectly.  All you have to do when you get home from work is shred the chicken and reheat the rice.

Riley is NOT a fan of Crockpot meals because she has to smell it all day.

This dish is completely customizable so feel free to play with the ingredients.  I love the carrots in it because they provide a pop of sweetness but if that’s not your thing, leave them out.  Not a fan of spinach? I’ve substituted frozen kale before and it tasted great; the flavor was a bit earthier and the kale provided a little more crunch than spinach.  Looking for something Paleo friendly? Skip the brown rice and eat just the chicken mixture.  It really is up to you and your taste buds.

I love this meal so much not only because of the flavor but also because of the nutritional wallop it packs.  It’s low in fat (virtually fat free) and the chicken provides a great source of protein.  You get the cancer-fighting antioxidant lycopene along with potassium, vitamins C, K, B6 & A from the tomatoes.  From the spinach you get vitamins A, C, calcium and iron, and the carrots provide Beta-Carotene, vitamins C and K.  Annnnnnnd from the garlic…. You get bad breath – ha!

Happy noshing!!

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6 thoughts on “Shredded Chicken with Fire Roasted Tomatoes and Spinach

  1. ohhh! that looks totally awesome!! my friend is completely paleo and i am going to totally share your blog with her and this recipe so she can get ahold of a new idea! thanks so much for sharing it! SPA love!!!

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