Grilled Chicken and Potatoes with Spinach Stew

Ingredients

• Chicken Breast200 g
• Potato1 medium (180 g)
• Spinach1 cup (30 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Place a pot with water over high heat. In the meantime, peel and dice the potato.

2. 2

   Step 2

   Once boiling, add the potato and boil for 8-10 minutes until soft but not falling apart.

3. 3

   Step 3

   Meanwhile, place a pan over medium-high heat and add half of the oil. Season the chicken with salt and pepper to taste.

4. 4

   Step 4

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

5. 5

   Step 5

   Once done, remove from the heat.

6. 6

   Step 6

   At the same time, chop the spinach and garlic. Preheat a pan over medium heat with the rest of oil-

7. 7

   Step 7

   Once heated, add the garlic together with the spinach and cooked potato. Season with salt and pepper to taste.

8. 8

   Step 8

   Stir occasionally for few minutes. When the spinach has reduced in volume, remove from heat.

9. 9

   Step 9

   Serve the chicken with potatoes and spinach.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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