Saucy Chicken with Spinach and Cabbage
Roasted cabbage slices,* or substitute 1 head of green cabbage
1-1/2 lb. Rosemary Chicken Thighs,* or substitute 1-1/2 pounds of any precooked chicken
8 oz. spinach leaves
1 tbsp. olive oil
1 c. of your favorite ready made marinara sauce
If your cabbage is not yet roasted, preheat oven to 400°.
Trim the bottom of the cabbage, remove a few outer leaves, then cut cabbage into 1/2-inch thick pieces.
Place them flat on a baking sheet. Brush each slice with a generous amount of olive oil and sprinkle with salt.
Roast cabbage slices until golden brown, about 40 to 45 minutes.
If you cooked the first meal in the stack, reheat the cabbage and chicken in the oven on a low broil for 3 to 5 minutes.
Slice chicken into 1/2-inch strips. Sauté spinach in a skillet with a teaspoon of olive oil and pinch of salt. Stir gently and cook until slightly wilted. Warm marinara sauce in the microwave or on the stovetop until heated throughout.
Separate roasted cabbage strands so that they resemble noodles, then add some to each plate. Add sautéed spinach and sliced chicken pieces on top. Serve with a side of warm marinara sauce and fresh toasted, buttered bread.