If you’re craving something vibrant, hearty, and oh-so-simple to whip up for dinner tonight, you’re going to adore this Asado Chicken Breast with Sautéed Garlic Spinach. This Filipino-inspired dish perfectly balances savory, tangy, and sweet notes thanks to a flavor-packed marinade, while garlicky spinach brings freshness and a pop of color to your plate. It’s a feel-good, fuss-free meal that looks gorgeous and tastes even better—a dish that promises to become a weeknight favorite!
Ingredients You’ll Need
Fresh, minimal ingredients that truly shine—each element of this recipe has its own role in building the beautiful taste and texture of Asado Chicken Breast with Sautéed Garlic Spinach. Even if your pantry is modest, you probably have everything on hand!
- Chicken breasts: Lean and quick-cooking, they soak up the asado marinade for maximum flavor.
- Olive oil: Divided between the marinade and the sauté, it brings out richness and keeps everything juicy.
- Soy sauce: Adds a robust, salty backbone with an umami punch—opt for tamari if keeping it gluten-free.
- White vinegar: Provides that signature asado tang and keeps the chicken moist and lively.
- Lemon juice: Lifts the flavors with a touch of brightness and zing.
- Brown sugar: Balances the savory and tangy components with just the right amount of sweetness.
- Garlic cloves: Divided between marinade and spinach, garlic infuses deep, aromatic layers into both elements.
- Ground black pepper: Brings gentle heat and that unmistakable asado warmth.
- Paprika: Offers a subtle smokiness and a hint of color to the chicken.
- Fresh spinach: Four cups cook down to a luscious, vibrant bed for the chicken—double up if you love your greens.
- Salt: Just a pinch for finishing, heightening all those beautiful flavors.
How to Make Asado Chicken Breast with Sautéed Garlic Spinach
Step 1: Make the Asado Marinade
Start by whisking together 1 tablespoon of olive oil, soy sauce, white vinegar, lemon juice, brown sugar, two cloves of minced garlic, ground black pepper, and paprika. This fragrant mixture is the heart of the dish, infusing every bite of chicken with savory, tangy, and slightly sweet flavors. Trust me, the aroma alone is amazing!
Step 2: Marinate the Chicken
Place your chicken breasts in either a shallow bowl or a resealable bag, and pour the asado marinade over them. Gently massage the marinade into the meat, making sure it’s well coated. Let the flavors mingle for at least 30 minutes, or if you’ve got time, pop it in the fridge for up to 2 hours—overnight is even better for maximum flavor!
Step 3: Cook the Chicken
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Remove the chicken from the marinade and let any excess drip off. Cook the breasts for 5 to 7 minutes on each side until they’re golden, caramelized, and cooked through. Let them rest on a plate while you prepare the spinach, so those juices stay locked in.
Step 4: Sauté the Garlic Spinach
In the same skillet, toss in the remaining tablespoon of olive oil and the final clove of minced garlic. Sauté for just 30 seconds, stirring constantly—this wakes up the garlic without burning it. Add your fresh spinach and a pinch of salt, then cook for 2 to 3 minutes, tossing, until the spinach is tender and beautifully wilted.
Step 5: Bring It All Together
Slice the rested chicken breasts and nestle them over the garlicky spinach on a platter or individual plates. Spoon over any pan juices. The shiny, savory-sweet chicken atop vibrant green leaves makes this Asado Chicken Breast with Sautéed Garlic Spinach a truly irresistible meal.
How to Serve Asado Chicken Breast with Sautéed Garlic Spinach
Garnishes
This dish looks beautiful as is, but a little garnish takes it to the next level! Sprinkle with freshly cracked black pepper, a squeeze of bright lemon, a dusting of chopped parsley, or even toasted sesame seeds for a nutty finish.
Side Dishes
If you want to round things out, Asado Chicken Breast with Sautéed Garlic Spinach pairs gorgeously with fluffy steamed rice, roasted potatoes, or even a simple quinoa pilaf. The classic serving is over rice, letting those delicious asado juices soak into every grain.
Creative Ways to Present
For a fun twist, serve the sliced chicken in a bowl with the sautéed spinach, some pickled veggies, and a drizzle of extra marinade. Or try tucking the chicken and greens into a warm pita for a fusion handheld lunch!
Make Ahead and Storage
Storing Leftovers
Leftovers are such a win with this dish! Store any extra Asado Chicken Breast with Sautéed Garlic Spinach in an airtight container in the fridge. It will keep well for up to 3 days and makes a fabulous lunch the next day.
Freezing
You can freeze the cooked chicken breast if you like, just be sure to let it cool before popping it into freezer-safe bags or containers. The spinach is best enjoyed fresh, but you can freeze it with the chicken if needed. Defrost in the fridge overnight before reheating.
Reheating
To reheat, simply warm the chicken and spinach together in a skillet over medium-low heat or microwave gently until hot. Drizzle a bit of extra olive oil or even a splash of water if things look dry—this keeps everything juicy and flavorful.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and bring a little extra juiciness. Just adjust the cooking time as thighs may need a couple of extra minutes to cook through.
How long should I marinate the chicken for best flavor?
While 30 minutes gives solid flavor, marinating the chicken for up to 2 hours—or overnight—intensifies the asado marinade’s depth. If you plan ahead, the extra time is deliciously worth it!
Is this recipe gluten-free?
It absolutely can be! Just swap regular soy sauce for gluten-free tamari. Every other ingredient in Asado Chicken Breast with Sautéed Garlic Spinach is naturally gluten-free.
Can I double the recipe for meal prep?
Yes, this recipe scales up beautifully. Marinate and cook the chicken in batches if your skillet isn’t large enough. The leftovers reheat well for weekday lunches or quick dinners.
What if I don’t have fresh spinach?
Frozen spinach works in a pinch—just squeeze out excess water before sautéing. Kale or Swiss chard are tasty alternatives too, adding their own twist to Asado Chicken Breast with Sautéed Garlic Spinach.
Final Thoughts
There’s something truly special about sharing a meal as colorful and full of flavor as Asado Chicken Breast with Sautéed Garlic Spinach. Give it a try—you’ll be amazed by how easy, healthy, and utterly delightful it is. Here’s to turning simple ingredients into something memorable at your table!
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Asado Chicken Breast with Sautéed Garlic Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino-Inspired
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and healthy meal with this recipe for Asado Chicken Breast served with delicious Sautéed Garlic Spinach. Perfect for a quick and satisfying dinner!
Ingredients
For the Asado Marinade:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil (divided)
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
For Sautéed Garlic Spinach:
- 4 cups fresh spinach
- Salt to taste
Instructions
- Prepare the Asado Marinade: In a small bowl, mix 1 tablespoon olive oil, soy sauce, vinegar, lemon juice, brown sugar, 2 cloves of minced garlic, black pepper, and paprika.
- Marinate the Chicken: Place chicken breasts in the marinade, refrigerate for 30 minutes to 2 hours.
- Cook the Chicken: Sear marinated chicken in a skillet until fully cooked.
- Sauté the Spinach: In the same skillet, sauté garlic in olive oil, add spinach and salt, cook until wilted.
- Serve: Slice chicken and serve over a bed of garlic spinach.
Notes
- For a bolder flavor, marinate the chicken overnight.
- Serve with steamed rice or roasted potatoes for a complete meal.
- You can double the spinach if serving as a main veggie side.
Nutrition
- Serving Size: 1 chicken breast with spinach
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
