Chicken with Buttered Spinach and Corn

Ingredients

• Chicken Breast200 g
• Spinach2 cup (60 g)
• Corn1/2 unidad (125 g)
• Oil1/2 tablespoon (5 ml)
• Butter1 tablespoon (30 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water and a pinch of salt. Boil for 10-12 minutes, remove and drain.

2. 2

   Step 2

   Meanwhile, heat the oil in a pan over medium-high heat. Add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, add the chicken and cook for 4-6 minutes per side over medium heat. Remove and set aside.

4. 4

   Step 4

   Wash the spinach and set aside.

5. 5

   Step 5

   Melt the butter in a pan over medium heat and add the spinach with salt and pepper to taste.

6. 6

   Step 6

   Cook for 1 minute or until the spinach has reduced in volume.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Buttered Spinach and Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.