Cream of Spinach Soup with Grilled Chicken

Ingredients

• Chicken Breast200 g
• Spinach2 cup (60 g)
• Garlic1 clove (3 g)
• Zucchini1/2 count (100 g)
• Oil1.5 tablespoon (15 ml)

Instructions

1. 1

   Step 1

   Wash and drain the spinach leaves well. Separately, mince the garlic and cut the zucchini into pieces.

2. 2

   Step 2

   Preheat a pot over medium heat with 2/3 of the oil.

3. 3

   Step 3

   Brown the garlic for a few seconds, add the zucchini and season with salt and pepper. Mix well, cover and cook for 5-7 minutes over medium heat.

4. 4

   Step 4

   Simultaneously, heat the remaining oil in a pan or grill over medium-high heat. While heating, season the chicken breast with salt and pepper.

5. 5

   Step 5

   Once heated, add the chicken to the pan and cook over medium heat for 4-6 minutes per side.

6. 6

   Step 6

   After the zucchini is done, add the spinach and mix. Cover and cook for 2-3 minutes or until the spinach reduces in volume.

7. 7

   Step 7

   Once done, blitz and set aside. Season to taste.

8. 8

   Step 8

   Serve the grilled chicken with the cream of spinach soup.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cream of Spinach Soup with Grilled Chicken can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.