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Lemon and Garlic Chicken

30 min. | 505 kcal | easy |
Family, Favorite
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1. Bake the potatoes Preheat the oven to 425°F. Cut the potatoes into cubes. Mix with a drizzle of oil, salt and pepper. Put on a tray lined with baking paper and bake in the oven for 15-18 minutes.
2. Setup Chop the garlic. Mince the leek and the basil. Put the broth in 3/4 cup of water with the garlic and the juice of half a lemon.
3. Cook the chicken Add salt and pepper to the chicken. Heat a drizzle of oil in a pan over medium-high. Cook the chicken for 3-4 minutes on each side until brown. Add the broth and bring to a boil. Cover and let reduce on medium-low heat for 7-8 minutes. Remove the chicken and let the sauce reduce over high-heat for 2-3 minutes.
4. Cook the spinach Meanwhile, add 1-2 tbsp of butter to a pan over medium-high heat. Cook the leek for 2-3 minutes. Add the spinach and the cream and cook for 2-3 minutes. Add salt and pepper. If your children don't like the cooked spinach, the creaminess could entice them.
5. Plate your dish Serve the chicken with its sauce, the potatoes and the spinach. Garnish with the basil. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!
300 g Chicken Breast
80 ml Cream 15%
1 unit Garlic Clove(s)
0.5 unit Basil
750 ml Baby Spinach
0.5 unit Leek(s)
0.5 unit Lemon
0.5 unit Chicken Broth Cube(s)
500 g White Potato(es)
What you need Pan, baking tray, baking paper, bowl
505 kcal
% daily value
% daily value
carbohydrate 34g
fat 22g
cholesterol 114mg
fiber 5g
protein 46g
saturated 6g
sodium 177mg
sugar 2g
trans 0g