Tuesday, February 8, 2011

Chicken and Egg with Spinach and Roasted Tomato

What do you do when you find yourself at home unexpectedly cooking for one? Toss something yummy together that makes you appreciate the simplicity of your paleo lifestyle! This meal was simple, uses just four main ingredients (plus seasonings), and my active time was about 15 minutes. We always have rotisserie chicken in the fridge and it sure comes in handy for nights like this! The ingredients list includes enough for two, but just cut it in half if you are eating solo. Or, better yet, make the whole thing and enjoy the leftovers later!

Serves 2.

16 grape tomatoes (or about 1/2 pint)
2 eggs (or more if you want a bigger meal)
1 cup rotisserie chicken pieces
4 handfuls spinach
olive oil
sea salt
freshly ground black pepper

  1. Preheat oven to 400 degrees F.
  2. Cut tomatoes in half and scoop out the seeds.
  3. Place tomatoes on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper.
  4. Bake for 15-20 minutes or until they are well roasted.
  5. In the meantime, drizzle olive oil in a large skillet. Add eggs on one side, spinach and chicken on the other. Lightly season spinach mixture with salt and pepper. Cook eggs according to your preference. I like mine over easy so I let one side cook until the white is almost firm, then flip it. Once your eggs are ready, divide spinach and chicken between two plates, top with eggs, and sprinkle tomatoes on top.
  6. Season with additional salt and pepper, if desired. 

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