Shredded Chicken with Wilted Garlic Spinach
- 1/4 cup bone broth
- Shredded Chicken Leftover from Red Wine Vinegar Chicken and Steamed Greens
- 3 tablespoons olive oil
- 1 clove garlic minced
- 6 cups baby spinach
- Sea salt and freshly ground black pepper to taste
- In a large skillet, heat broth and chicken together over medium high heat. Heat for about 3 to 4 minutes, or until chicken is heated through – then remove from skillet and leave juices in pan if there are any left.
- Add oil to same skillet, place back over medium high heat. Add garlic, sauté for about 2 minutes until fragrant, then add spinach, toss for another 2 minutes, or until wilted, season with salt and pepper and serve with chicken.
Related Dinner Recipe: Red Wine Vinegar Chicken and Steamed Greens
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