• Home
    • About me
  • Bloggy things
    • Progress & Results
    • Guest Posts
  • Foodie things
    • Reviews; Restaurants, Products
    • Smoothies and Drinks
    • Breakfast
    • Salads and Side Dishes
    • Soups
    • Condiments
    • Lunch Inspiration
    • Snacks: Savoury Bites
    • Snacks: Sweet Bites
    • Mains: Vegetables
    • Mains: Seafood
    • Mains: Meats
    • Dessert time!
  • A few of my favourite things
    • Sources of Inspiration
  • Contact
    • Special Thanks... xxoo
    • Newsletter Signup
The Soul Medicine Experiment...

Chicken Rioja with garlicky spinach

18/1/2014

0 Comments

 
Print Friendly and PDF
Picture
Clean Eating recipe from Clean Eating Mag.

Recipe Review: Looks can be deceiving. Simon thinks the photo doesn't do this meal justice as it looks a bit boring/bland. Au contraire! This recipe was easy, quick and really tasty! But there would be no harm in adding other bright vegetables to this meal, even popping some cherry tomatoes in the oven whilst the chicken is cooking (Cherry tomatoes should only take 10 – 15 minutes) would make a great addition!


Cooking time: 30 – 40 minutes                    Servings: 4
 
Preheat oven: 230°C. 

  • 1 large red bell pepper/red capsicum
  • 4 boneless, skinless chicken breasts
  • 1 tsp red wine vinegar*
  • 2 tsp olive oil
  • 4 cloves garlic, minced
  • 1/2 medium onion, finely chopped (1/2 cup)
  • 1 340g bag spinach
  • 1 cup packed basil leaves, shredded
  • 1/8 tsp sea salt**
  • 1/4 tsp ground black pepper


1.     Place red pepper on a baking sheet and roast in oven for 20 minutes, turning once (some of the skin should turn black). When done, remove from oven and set aside for 5 minutes to cool.

2.     Place chicken on another baking sheet and bake for 8 minutes.***

3.     Meanwhile, peel and seed red pepper. Then purée with vinegar in a small food processor until smooth. Set aside.

4.     Heat oil in a large sauté pan over medium-high heat. Add garlic and onion and sauté for 1 minute. Then add spinach, basil, salt and black pepper, and toss for 2 minutes, until spinach is wilted.

5.     To serve, place 3/4 cup spinach mixture on a plate, top with 1 chicken breast and 2 tbsp roasted red pepper sauce.


Variations/Suggestions; 
* I used apple cider vinegar in place of red wine vinegar.

** I, as a general rule, don't add salt and pepper to home cooked food. Our taste buds have adjusted over time to this.

*** Cooking times may vary. 8 minutes was not long enough in our oven and for the thickness of the chicken pieces.

Note: We only just had enough sauce for our 2 pieces of chicken so I suggest making more as it's tasty.
0 Comments



Leave a Reply.

    Picture

    Author

    Hi I'm Katharine and I'm taking a leap of faith in myself...
    Originally from Melbourne, Australia now living in a little river side town in the Netherlands called Weesp. 
    I am on a journey, to not only establish a new life in a new country, and new surroundings, but to establish a life that is full of health and boundless abundance.
    I founded this website to track my journey; to take time off and use food, massage, gentle exercise and more as medicine.
    A little more about me here


    Instagram
    Follow on Bloglovin

    RSS Feed


    Recipe of the Month

    Picture

    Let your eyes decide

    Picture
    Find this and more recipes here


    Highly recommend

    Picture
    Completing this program was a fundamental part of my journey to better health....

    Picture
    I haven't had a chance to purchase and review this yet but I'm hearing great things!

    Picture
    It's not about being vegetarian or vegan but about being kind to yourself, making a step to include more plant based food into your life and reaping the rewards....


    Preferred Products


    Archives

    December 2014
    November 2014
    October 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014


Powered by Create your own unique website with customizable templates.