Spinach and Parmesan Chicken

with Baked Vegetables

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Instructions

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1 Bake vegetables

Preheat the oven to 200°C/180°C fan. Clean the mushrooms. Halve the tomatoes. Add the mushrooms and tomatoes to an oven-proof dish and drizzle with olive oil. Sprinkle with a pinch of dried oregano, salt and pepper. Bake for 25 min.

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2 Prep sauce

Meanwhile, peel and mince the garlic. Wash and chop the spinach. Grate the Parmesan.

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3 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil and the salted butter. Once hot, add the chicken and cook for 5 min on either side (it does not need to be cooked through at this stage). Transfer the chicken to a plate, reserve the pan.

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4 Make sauce

Return the pan to a medium heat and add the spinach and garlic. Cook for 2 min or until the spinach has wilted. Add the cooking cream, measured water and Parmesan and cook for 2 min further.

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5 Add chicken

Return the chicken to the pan and cook it in the sauce for 3-4 min or until the sauce has thickened and the chicken is cooked through. Season with salt and a generous grind of black pepper.

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6 Serve

Serve the creamy spinach and Parmesan chicken with the baked tomatoes and mushrooms to the side. 

Tips for fussy eaters

Serve with pasta.

Pro tip

Parmigiano Reggiano cheese is named after the provinces in which it is made, namely the Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.

This one's mouthwatering and sophisticated. Bon appetit!

Cooking Time: 30 min

Cals 509 · Prot 52 · Carbs 16 · Fat 26

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic cloves 2 Piece
Spinach 200 Grams
Parmesan 30 Grams
Olive oil 1 Tbsp
Salted butter 10 Grams
Cooking cream 100 ML
Water 100 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Vegetables

Mushroom 250 Grams
Tomatoes 2 Piece
Olive oil 2 Tbsp
Dried oregano 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

This one's mouthwatering and sophisticated. Bon appetit!

Cooking Time: 30 min

Cals 509 · Prot 52 · Carbs 16 · Fat 26

Gluten-Free

Instructions

photo

1 Bake vegetables

Preheat the oven to 200°C/180°C fan. Clean the mushrooms. Halve the tomatoes. Add the mushrooms and tomatoes to an oven-proof dish and drizzle with olive oil. Sprinkle with a pinch of dried oregano, salt and pepper. Bake for 25 min.

photo

2 Prep sauce

Meanwhile, peel and mince the garlic. Wash and chop the spinach. Grate the Parmesan.

photo

3 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil and the salted butter. Once hot, add the chicken and cook for 5 min on either side (it does not need to be cooked through at this stage). Transfer the chicken to a plate, reserve the pan.

photo

4 Make sauce

Return the pan to a medium heat and add the spinach and garlic. Cook for 2 min or until the spinach has wilted. Add the cooking cream, measured water and Parmesan and cook for 2 min further.

photo

5 Add chicken

Return the chicken to the pan and cook it in the sauce for 3-4 min or until the sauce has thickened and the chicken is cooked through. Season with salt and a generous grind of black pepper.

photo

6 Serve

Serve the creamy spinach and Parmesan chicken with the baked tomatoes and mushrooms to the side. 

Tips for fussy eaters

Serve with pasta.

Pro tip

Parmigiano Reggiano cheese is named after the provinces in which it is made, namely the Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic cloves 2 Piece
Spinach 200 Grams
Parmesan 30 Grams
Olive oil 1 Tbsp
Salted butter 10 Grams
Cooking cream 100 ML
Water 100 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Vegetables

Mushroom 250 Grams
Tomatoes 2 Piece
Olive oil 2 Tbsp
Dried oregano 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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