Recipe of the Week!!

Sweet and Sour Chicken With Wilted Baby Spinach
Preparation: 15 Minutes
Marinating Time: 1 to 2 h
Cooking:4

Ingredients:
Marinade

1/4 cup rice vinegar
2 tbsp canola oil
2 tbsp splenda or stevia
1 tbsp soy sauce
1 to 2 tsp sambal oelek (chili-garlic paste)

6 boneless, skinless chicken thighs, about 4 oz each
1 plum tomato,seeded and chopped
4 large handfuls baby spinach leaves, about 12 oz total

Preparation:
For the Marinade: in a small bowl whisk together the marinade ingredients. Rinse the chicken thighs under cold water. Place them in a ziploc bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 1 to 2 hours, turning the bag occasionally. Remove the chicken thighs from the bag, reserving marinade. Pour the marinade into a very large skillet and set it aside. Grill the chicken thighs over direct medium heat until the meat is firm and juices run clear, 8 to 10 min, turning once half way through the grilling time. Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves to the skillet and cook until the spinach is just wilted, 2 to 3 min, turning ocasionally with tongs. serve with warm spinach mixture under the chicken.

Enjoy!