Chicken Potato Spinach Pan

Ingredients

• 600 g Potatoes
• 1 tbsp Rapeseed Oil
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 0.5 tsp paprika powder (sweet)
• 4 chicken breast fillets (about 120 g each)
• 1 tbsp Lemon Juice
• 0.5 stalk leek
• 1 Garlic clove
• 700 g fresh spinach leaves
• 2 tbsp olive oil
• 3 tbsp vegetable broth
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel, wash and cut the potatoes into 1 cm cubes. In a pan with oil and butter cook for 10‑12 minutes, turning frequently until golden brown. Season with salt, pepper and paprika.

2. 2.

   Wash the chicken breast fillets, pat dry, cut into pieces or strips, season with salt and pepper, then drizzle with lemon juice.

3. 3.

   Wash the leek thoroughly and slice finely. Peel and dice the garlic. Rinse the spinach leaves, wash and drain. Sauté the leek and garlic in a pan with olive oil. Add the chicken strips and cook for 5‑7 minutes while turning lightly. Add the spinach and vegetable broth, letting it wilt. Season again with salt, pepper and nutmeg. Mix with the potatoes and serve the Chicken Potato Spinach Pan.