Easy Tex-Mex Chicken Steaks & Smokey Aioli

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add chicken steaks and Tex-Mex spice blend to the pan, then turn to coat. Cook until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

• When veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar to the tray. Toss to combine.