|2 tablespoons||olive oil|
|1 cup||low-sodium chicken broth|
|2 tablespoons||pickled jalapeño juice|
|4 cups||fresh spinach|
|1 cup||cherry tomatoes, cut in half|
|Sea salt and freshly ground black pepper|
Season the tilapia fillets with salt and pepper.
Heat olive oil in a large nonstick sauté pan.
Once oil is heated, add onion and pickled jalapeño juice and sweat for 5 minutes at medium heat.
Add tilapia fillets. Cook for 3 minutes. Gently flip and add chicken broth. Let fillets simmer for 5 minutes or until done. Remove from pan.
Add spinach and tomatoes to chicken broth, and sauté for 3 minutes or until spinach is wilted. Season to taste.
Return fillets to pan to rewarm. Garnish with spinach and tomatoes.
|Sat Fat||3.2 g|