1 to 2 stalks celery, chopped 1 onion, diced 4-6 chicken tenderloins 1/2 lemon 1⁄4 tsp garlic powder (or to taste) - **I used 1/2 tsp of fresh organic garlic. 1⁄4 tsp lemon pepper seasoning (or to taste) - **I omitted this ingredient. 3⁄4 to 1 cup chicken broth Bag of fresh baby spinach 1/8 cup of slivered almonds
Lightly spray a large, nonstick skillet with no fat/no calorie cooking spray. Lightly sauté celery and onion about 1 -2 minutes with fresh garlic. Add chicken tenderloins and cook until almost cooked through on each side. Season with a very small amount of sea salt and pepper (and lemon pepper seasoning if desired). Squeeze lemon juice on top of chicken while cooking. Add almonds. Once chicken is almost finished add bag of spinach. Pour broth over spinach. Cover skillet and cook till chicken and spinach is done. Enjoy!