Grilled Chicken with Spinach Mashed Potatoes and Peas

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Spinach1 cup (30 g)
• Milk2 tablespoon (30 ml)
• Butter1/2 tablespoon (15 g)
• Peas1/2 cup (100 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes or until tender.

2. 2

   Step 2

   Next, add the spinach for 30 seconds. Remove, drain and set aside.

3. 3

   Step 3

   At the same time, place the peas in a small pot filled with boiling water for 6-8 minutes, until tender.

4. 4

   Step 4

   Remove and drain. Season with lemon juice and salt and pepper to taste.

5. 5

   Step 5

   Separately, heat the oil in a grill or pan over medium-high heat. Season the breast with salt and pepper.

6. 6

   Step 6

   Once heated, add the chicken and cook for 4-6 minutes per side. Remove when desired doneness is reached, slice and set aside.

7. 7

   Step 7

   Place the spinach and the milk in a blender cup and blitz until smooth. Add salt and pepper to taste and, if desired, season with nutmeg.

8. 8

   Step 8

   Mix the potato with the butter and the spinach cream. Mash until creamy and season with salt.

9. 9

   Step 9

   Serve the grilled chicken with the spinach mashed potatoes and the peas.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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