5 Ingredient Chicken and Spinach [RECIPE]

I've fallen into a rut. The mom rut. The 'I'm-so-tired-by-the-time-I-get-home-from-work-that- the-last-thing-I-want-to-do-is-think-about-cooking' rut. But, I'm trying to change that.

My husband and I used to live for the weekends when we'd spend hours together in the kitchen, cooking up the most glorious concoctions which would serve as our meals for the following week. And then we became parents to this adorable little guy (who turns eight-months-old today!):

My husband and I swore that things wouldn't change when we became parents and that we'd continue to cook together. Ha! My husband and I work opposite shifts, so we only see each other for about a half hour a day. And our weekends are spent doing things with our little guy, not cooking, which means we eat a lot of grab and go salads and easy to make cold sandwiches.

We're working on changing that. We're slowing trying to get back into the routine of eating 'normal' food.

I found this recipe from Taste of Home for 'In-a-Pinch Chicken and Spinach' and decided I could carve out 25 minutes of my day to make it. I'm glad I did. This recipe calls for fresh spinach, which I didn't have, but I did have a can of spinach. So, what I did was drained the can of spinach and then rinsed it and then squeezed the excess water out of the spinach. Worked like a charm.

Ingredients
4 boneless, skinless chicken breast halves
2 Tablespoons of olive oil
1 Tablespoon of butter
1 6 ounce package of fresh baby spinach (or one small can)
1 cup of salsa

Directions
Lay a piece of plastic wrap over each piece of chicken and then pound it to 1/2 inch thickness. (Make sure that you use the flat side of your meat mallet, the pointy side is for tenderizing.) In a large frying pan, heat up the oil and butter over medium heat. Cook the chicken 5-6 minutes on each time or until it's no longer pink. Remove chicken from pan once it's cooked.

Add spinach and salsa to frying pan and cook, stirring occasionally for 3-4 minutes or until the spinach wilts (or if you're using canned spinach, until the spinach and salsa are warmed through).  Serve the spinach and salsa over the chicken.