We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Italian Herb-Crusted Chicken with Roasted Potatoes and Sautéed Spinach
Italian Herb-Crusted Chicken with Roasted Potatoes and Sautéed Spinach

Italian Herb-Crusted Chicken with Roasted Potatoes and Sautéed Spinach
A flavorful Italian-inspired dish with herb-crusted chicken, roasted potatoes, and sautéed spinach.
Italian Herb-Crusted Chicken with Roasted Potatoes and Sautéed Spinach
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 500
    g
     potato
  • 200
    g
     spinach
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 1
    tsp
     rosemary
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Italian Herb-Crusted Chicken with Roasted Potatoes and Sautéed Spinach
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the potatoes into wedges and toss with olive oil, rosemary, thyme, salt, and pepper.
  3. Spread the potatoes on a baking sheet and roast for 30 minutes until golden and crispy.
  4. Season the chicken breasts with salt, pepper, rosemary, and thyme.
  5. Heat olive oil in a pan over medium heat and cook the chicken breasts for about 6-7 minutes on each side until cooked through.
  6. In the same pan, add minced garlic and sauté for a minute before adding spinach.
  7. Cook the spinach until wilted, then squeeze lemon juice over it.
  8. Serve the chicken with roasted potatoes and sautéed spinach.
Nutrition Per Serving 1000 g Per 100g
Energy 650 kcal 65 kcal
Protein 60 g 6.0 g
Fibre 10 g 1.0 g
Salt 2 g 0.2 g
Sugar 5 g 0.5 g
Carbohydrates 70 g 7.0 g
Fat 25 g 2.5 g
  • 2
    item
     chicken breast
  • 500
    g
     potato
  • 200
    g
     spinach
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 1
    tsp
     rosemary
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Slice the potatoes into wedges and toss with olive oil, rosemary, thyme, salt, and pepper.

Spread the potatoes on a baking sheet and roast for 30 minutes until golden and crispy.

Season the chicken breasts with salt, pepper, rosemary, and thyme.

Heat olive oil in a pan over medium heat and cook the chicken breasts for about 6-7 minutes on each side until cooked through.

In the same pan, add minced garlic and sauté for a minute before adding spinach.

Cook the spinach until wilted, then squeeze lemon juice over it.

Serve the chicken with roasted potatoes and sautéed spinach.

Contact About
Privacy Policy Terms of Service Sitemap