John Myers
Chicken, Spinach and Potato Pan
The perfect chicken, spinach and potato pan recipe with a picture and simple step-by-step instructions.
- 250 g Chicken breast fillet
- 400 g Potatoes
- 200 g Young spinach leaves
- 1 Onion
- 1 Clove of garlic
- 2 tbsp Rapeseed oil
- 2 tbsp Salt and pepper
- 2 tbsp Lemon juice
- Preheat the oven to 200 °.
- Rinse the chicken breast fillet, pat dry and brush all over with 2 teaspoons of rapeseed oil and season with a little salt and pepper. Then bake on a baking sheet lined with baking paper in the preheated oven on the middle rack for 30 minutes. It should be golden brown in color.
- Peel, wash and dice the potatoes. Clean, wash and spin-dry the spinach. Peel the onion and clove of garlic and dice finely.
- Bring water to the boil in a saucepan, lightly salt and cook the potato cubes covered over low heat.
- Heat the rest of the rapeseed oil in a pan and fry the onion and garlic cubes until translucent. Add the spinach and let it collapse while stirring occasionally. Drain the potatoes and mix with the spinach. Season everything with a little salt and pepper. Dice the chicken breast fillet and mix in. Then season to taste with a little lemon juice.
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