Fresh Spinach Chicken with Balsamic Glaze

4 boneless, skinless chicken breast halves
¼ tsp. plus 1/8 tsp. salt, divided use
¼ tsp. freshly ground pepper
1 tbsp. olive oil
1 red bell pepper, cut into thin strips
1 c. thinly sliced red onion
2 garlic cloves, minced
6 c. loosely packed fresh spinach
1/3 c. balsamic vinegar
½ tsp. packed light brown sugar

Sprinkle both sides of chicken with ¼ tsp. of the salt and pepper. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until brown, turning once. Cover and reduce heat to medium; cook 4 minutes or until chicken is no longer pink and juices run clear. Place on plate; loosely cover to keep warm.

Increase heat to medium-high. To same skillet, add bell pepper, onion and garlic. Cook 1 to 2 minutes or until vegetables just begin to soften. Add spinach; sprinkle with remaining 1/8 tsp. salt. Remove from heat; toss until spinach is barely wilted. Place on serving plates or platter. Top with chicken.

Return same skillet to high heat. Add balsamic vinegar and brown sugar. Bring to a boil; boil 30 to 60 seconds or until slightly thickened, scraping up browned bits from bottom of skillet. Drizzle balsamic glaze around chicken and vegetables. Enjoy!

Kitchen Kimberley's Tip:

• Serve with brown rice for a complete and healthy meal.