Recipe: Garlic and Spinach Chicken

I tried this recipe last night and simply HAD to share it! It’s on the Channel 4 Website for healthy meals.

Here it is: 

INGREDIENTS

  • 4 tsp butter, softened
  • 3 tsp garlic paste
  • Small handful of parsley, finely chopped
  • 4 skinless chicken breasts
  • Salt and freshly ground black pepper
  • 150g fresh spinach
  • 100ml chicken stock
  • 1 small onion, finely sliced
  • 16 baby tomatoes on the vine, sliced

For the wedges

  • 550g white potatoes, cut into wedges (Maris Piper or King Edward are ideal)
  • Salt and freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 4 tbsp olive oil

For the salsa

  • 1 small red onion, finely chopped
  • 2 medium-large tomatoes, finely chopped
  • ¼ cucumber, finely chopped
  • ½ red pepper, finely chopped
  • 1 medium avocado, peeled and finely chopped
  • Juice of ½ lemon
  • 2 tbsp flat-leaf parsley, finely chopped
  • Garlic oil, to drizzle (if you don’t have garlic oil, use good quality olive oil)
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven at 190°C/gas mark 5. In a bowl mix together the butter, garlic paste and parsley. Slice the chicken breasts lengthways without cutting right through and fill each cavity with a large teaspoon of the garlic butter, then close them up again. Season well with salt and pepper.
  2. Lay a ‘bed’ of fresh spinach in the bottom of a baking dish, then pour the chicken stock over the spinach. Place the chicken breasts on top of the spinach, covering each one with the sliced onion and tomatoes, then season well again. Cover the baking dish with foil and place in the oven to bake for 30 minutes.
  3. Meanwhile, prepare your wedges by placing them in a baking tray and drizzling with olive oil. In a small bowl, mix the salt, pepper, paprika and chilli powder together, then sprinkle over the wedges with another drizzle of olive oil. Bake the wedges in the oven for 30–40 minutes, or until they are golden brown.
  4. While the wedges are baking, make your salsa by mixing together all the ingredients, season well with salt and pepper and drizzle with the garlic oil or good quality olive oil.
  5. To serve, place the chicken and spinach alongside some of the crispy wedges and serve a good dollop of the fresh salsa on the side of the plate.
I actually opted out of making the salsa, just sticking to the chicken and wedges, and it was fantastic… I definitely recommend it!
Here’s where I found the recipe: Channel Four Healthy Eating Recipes.
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