This year, the Mom (that’s me), is focusing effort to improve the healthiness of the food the 2 kids and I eat. I’ve cleaned out the cupboards of super sugary snacks and am re-evaluating our favorite recipes to cut out the fat and sneak in some extra nutrients. Our Herbed Chicken and Garlicky Spinach meet this criteria, less fat and extra nutrient

The chicken in this week’s recipe has been a faithful member of our family recipe book for awhile, but the spinach is a new addition. I love the spinach, but honestly, the kids had a mixed reaction. We’re gonna keep it in our repertoire though, because Soph had lots of fun helping make it, as you’ll see when they demonstrate it in an upcoming episode of 2 Kids Cooking. The chicken is also simple to make with kids, making this meal a great candidate for a family cooking night–healthy and easy!

Herbed Chicken:
2 to 3 Cloves Garlic
1 tsp Italian Seasoning
1/2 tsp Salt
Dash of Pepper
4 Tablespoons Olive Oil
2 1/2 Tablespoons Lemon Juice
4 to 6 Skinless, Boneless Chicken Breasts

Instructions for Herbed Chicken:
Mix together all of the ingredients except the chicken. Once they are blended together, add the chicken, making sure it’s well coated. Cover and marinate in the refrigerator for 20 minutes to 1 hour. When the chicken is done marinating, preheat the oven to 350 degrees. While the oven is preheating, in an oven-safe pan brown the chicken on both sides over medium-high heat–discard the remaining marinade. When both sides of the chicken are browned, move the pan with the chicken to the oven to finish cooking (about 10 to 15 minutes).

Garlicky Spinach:
1 to 2 Cloves Garlic, minced
3 tsp. Extra Virgin Olive Oil
1 9 oz bag of Spinach

Instructions for Garlicky Spinach:
Heat the olive oil on medium-low in a large saute pan. Add the minced garlic. When the garlic becomes fragrant, after about 30 seconds, add the entire bag of spinach. With tongs, continually flip the spinach around until it starts to wilt. When it has wilted by about half, it’s ready to serve.