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European Recipes

Chicken with Creamed Spinach

Chicken with Creamed Spinach

Chicken with Creamed Spinach

with boiled baby potatoes

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Garlicky green creamed spinach is the vibrant side which accompanies perfectly baked salmon in this classic dinnertime meal.

Tags:

Calorie Smart

Allergens:

Milk

•Celery

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

320 grams

Irish Chicken Breast

1 unit(s)

Garlic

1 unit(s)

Shallot

120 grams

Baby Spinach

110 grams

Creme Fraiche

(Contains: Milk)

500 grams

Baby Potatoes

1 sachet(s)

Hello Muscat

(Contains: Celery)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)1934 kJ

Energy (kcal)462 kcal

Fat18.1 g

of which saturates10.2 g

Carbohydrate33.2 g

of which sugars10.6 g

Dietary Fiber6.1 g

Protein47.1 g

Cholesterol0 mg

Salt1.9 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Colander

Cooking Steps

Boil the Potatoes

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the potatoes.
Halve the potatoes (quarter larger chunks).
When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
Once boiled, drain in a colander and stir through a knob of butter. Season to taste with salt and pepper.

TIP: If you’re in a hurry you can boil the water in your kettle.

Bake the Salmon

2

Lay the salmon fillets, skin-side up, onto a lined baking tray.
Season with salt and pepper.
When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

NOTE: Swapping to chicken breast? Season as instructed and bake in the oven for 25-30 mins.

Prep the Veg

3

Halve, peel and chop the shallot into small pieces.
Peel and grate the garlic (or use a garlic press)

Fry the Veg

4

Place a pan over medium-high heat with a drizzle of oil.
Fry the shallot and garlic until softened, 3-4 mins.
Add the spinach and muscat and allow to wilt for 3-6 mins.

Cream the Spinach

5

Remove the pan from the heat.
Stir in the creme fraiche.
Mix well and season to taste with salt and pepper.

TIP: Add a splash of water to loosen if required.

Dish Up

6

Divide the salmon and boiled baby potatoes between plates.
Spoon the creamed spinach over the salmon.

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