Low-carb leaf spinach with egg and chicken

Ingredients for 2 servings:

• 250 g leaf spinach
• some oil
• ½ onion(s)
• 300 g chicken breast fillet(s)
• 4 eggs
• salt and pepper
• Paprika powder
• garlic powder
• some parsley, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Remove the spinach stalks and roughly chop the leaves. Wash thoroughly to remove any sand or other particles, then drain. Cut the chicken breast into small, bite-sized pieces and season with salt, pepper, paprika, and garlic powder. Dice the onion. Heat a little oil in a pan and fry the chicken pieces. When they are cooked, remove them from the pan and set aside. In the same pan, sauté the onion in the remaining oil (add fresh oil if necessary) and add the spinach. Sauté until wilted, seasoning with salt and pepper to taste. Then make four wells in this bed of spinach to accommodate the eggs. If desired, whisk the eggs beforehand or fried them. Season the eggs as desired and sprinkle with parsley. Cover the pan and let it sit over medium heat until the eggs are cooked. Then distribute the chicken pieces on top, or add them to the plate first.