Espinaca con Pechuga

1Heat olive oil (2 tablespoons) in a large skillet over medium heat. Add the chicken breast (1 lb) and cook until browned on both sides, about 5-6 minutes per side.

2Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion (1) and garlic (2 cloves). Cook until they are softened, about 3-4 minutes.

3Sprinkle paprika (1 teaspoon), cumin (½ teaspoon), oregano (½ teaspoon), salt, and pepper over the onions and garlic (2 cloves). Stir well to combine the seasonings.

4Pour in the chicken broth (1 cup) and bring to a simmer. Add the chopped spinach and diced tomato (1) to the skillet.

5Return the chicken to the skillet and cover. Let it simmer for about 10-15 minutes, or until the chicken is cooked through and the spinach has wilted.

6Serve the Espinaca con Pechuga hot, garnished with a slice of lemon if desired.