INGREDIENTS:
4 slices of lean bacon, cooked and chopped
2 tsp olive oil (divided)
5 boneless, skinless chicken thighs, trimmed of any fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Dried basil, to taste
1/2 sweet yellow onion, diced
3 cloves of garlic, minced
1 15 oz can of diced tomatoes, drained
1 15 oz can of white beans, rinsed & drained
2 cups of baby spinach
DIRECTIONS:
1.Cook the bacon in a substantial skillet over medium warmth. Once the bacon is cooked, deplete it on a paper towel at that point hack it up. Evacuate everything except 1 tsp of bacon oil from the skillet. Add 1 tsp olive oil to the bacon oil in the skillet over medium high warmth. Season the chicken with ocean salt, newly split pepper, garlic powder, and dried basil, to taste on the two sides. Once the skillet is HOT, include the prepared chicken thighs and cook for 5-6 minutes on each side, or until cooked through. Expel the chicken from the skillet, cover with a tin thwart tent, and put aside.
2.Include the rest of the teaspoon of olive oil to the skillet over medium warmth. Include the onion and cook, mixing regularly, for 4-5 minutes or until delicate. Include the minced garlic, and cook mixing ceaselessly for 1 minute. Include the depleted diced tomatoes and white beans. Blend and cook for 4-5 minutes. Include the spinach and bacon disintegrates, season with ocean salt, crisply broke pepper, and dried basil, to taste. Pour the juices from the chicken into the container and blend well. Scoop the beans and spinach onto a serving dish at that point top with chicken. Serve instantly. Appreciate!