with baby spinach and potatoes
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Baby Spinach
120 grams
Chicken Stock
1 sachet(s)
Creme Fraiche
110 grams
Baby Potatoes
500 grams
Irish Chicken Breast
320 grams
Garlic & Herbs
1 sachet(s)
Grated Italian Style Hard Cheese
20 grams
Butter
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks.
- When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins.
- When 1 min of cooking time remains add the spinach to the water with the potatoes to allow to wilt.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Slice through the chicken breasts to make thin steaks
- Place a pan over high heat with a drizzle of oil.
- Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle
- Fry until cooked through, 3-6 mins on each side.
- Pour in 75ml water (per 2P) along with the stock and spinach.
- Bring to the boil and simmer until slightly reduced, 2-3 mins.
- Stir the creme fraiche into the pan along with the garlic and herb seasoning and Italian style cheese.
- Season to taste with pepper then remove the pan from the heat.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
- Divide the spinach, potatoes and chicken between plates.
- Spoon any sauce remaining in the pan over the top.
2304
kJ
Energy (kJ)
551
kcal
Energy (kcal)
26.9
g
Fat
16.5
g
of which saturates
31.5
g
Carbohydrate
12.3
g
of which sugars
6.5
g
Dietary Fiber
50.2
g
Protein
7.2
mg
Cholesterol
2.43
g
Salt
