This simple 5-ingredient one-pot recipe with rotisserie chicken, spinach, and canned beans comes together in just 15 minutes!
INGREDIENTS
- 2 teaspoons extra-virgin olive oil
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 cups diced or shredded rotisserie chicken
- 1 (14.5 oz.) can field peas (or your choice of beans), drained and rinsed
- 1 (5-6 oz.) package baby spinach
- Salt and black pepper, to taste
OPTIONAL TOPPINGS
Shredded cheddar cheese, salsa, avocado, Greek yogurt or sour cream, fresh herbs, hot sauce, etc.
INSTRUCTIONS
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 4-5 minutes.
- Stir in the garlic and cook for an additional 30 seconds.
- Add the chicken, beans, and spinach. Stir until heated through and the spinach has wilted.
- Season with salt and pepper to taste.
- Serve immediately with cheese and any other desired toppings.
NOTES
Chicken: For convenience, use store-bought rotisserie chicken, or substitute any leftover roasted or grilled chicken.
Beans: We typically use field peas with snaps, but you can swap in crowder peas, black-eyed peas, pinto beans, black beans, or your favorite variety.
Veggies: Feel free to add any extra veggies you have. Zucchini, mushrooms, and peppers are great options.
Seasonings: Customize the flavor by adding chili powder, cumin, and paprika. A drizzle of hot sauce is also a delicious addition.
Leftovers: Store leftovers in a covered container in the refrigerator for up to 4-5 days.
Reheat in the microwave or on the stovetop over medium-low heat.
NUTRITION INFORMATION (PER SERVING, YIELDS 4 SERVINGS)
Calories: 251
Total Fat: 13g
Saturated Fat: 3g
Cholesterol: 53mg
Sodium: 549mg
Fiber: 5g
Sugar: 4g
Protein: 18g
