Chicken Peperonata

Cook up some quinoa as per package instructions. When it is almost done, stir in 6 oz of fresh spinach.

Meanwhile, pound 1 1/2 lbs chicken breast to an even 1/2 inch thickness.(it's easiest to do this with the chicken in a plastic bag). Saute the chicken until browned on both sides (about 5 minutes on each side). Remove and set aside.

Saute 1 sliced onion and 2 sliced bell peppers (one red and one yellow looks pretty) until softened. Add 6 cloves crushed garlic and saute briefly. Add 1 cup chicken broth, 1 lb plum tomatoes peeled and chopped, and 1 T red wine vinegar. To easily peel tomatoes, drop them in boiling water for 20 seconds. The skin just falls right off. Simmer until the sauce starts to thicken, about 5-7 minutes.

Return the chicken to the pan and cook until the chicken is cooked through. Add salt and pepper to taste. Serve over the quinoa/spinach