Ingredients

2 large boneless skinless chicken breasts sliced horizontally to create 4 thin fillets

olive oil for cooking

1 pound fingerling potatoes, unpeeled, halved lengthwise (omit if on PAN or HCL)

1/4 teaspoon salt

3 tablespoons water

Spice Rub

1 tsp EACH salt, dry basil, paprika

1/2 tsp EACH garlic pwdr, onion pwder

1/4 tsp EACH pepper, dry thyme

Dijon Maple Sauce

3 garlic cloves, minced

3 tablespoons Dijon mustard

1 1/2 tablespoons pure maple syrup

1/3 cup Greek Yogurt 

3/4 cup reduced sodium chicken broth

3 cups baby spinach

Instructions

1. Add potatoes to a microwave safe dish and add 3 tablespoons water and 1/4 teaspoon salt. Cover and microwave for 5 minutes.

2. Meanwhile, whisk together all of the Spice Rub ingredients in a medium bowl. Remove 1 tablespoon (you use these Reserved Spices for the sauce later). To the remaining spices, stir in 1 tablespoon olive oil. Add Chicken and massage with spices until evenly coated.

3. Heat 1 tablespoon olive oil in a 12 inch skillet over medium high heat until very hot. Add chicken and cook until golden brown on bottom, about 2-3 minutes, flip, cover, and reduce heat to medium and continue to cook for 3-4 minutes or until completely cooked through. Transfer to plate and tent with foil.

4. To the remaining juices/oil in the now empty skillet, heat 1 tablespoon olive oil over medium high heat. Add potatoes and garlic and saute 1 minute. Add Dijon, maple syrup, greek yogurt, chicken broth and reserved spices. Simmer until sauce has thickened and potatoes are cooked through. Stir in spinach and cook until just wilted, about 30 seconds.

5. Add chicken and heat through. Garnish with feta, uncured, cooked turkey bacon and fresh parsley (optional).