Roasted pepper with tender chicken and spinach

Zutaten

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Ingredients

• • • 1 chicken breast
    • 1 lime
    • 1 piece of ginger
    • 1 tsp soy sauce
    • oil
    • 2 tsp honey
    • 3 peppers
    • 8-10 cocktail tomatoes
    • some balsamic vinegar
    • 3-4 twigs thyme
    • 3 handful of fresh spinach

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Preparation

1. Take a bowl and mix 2 tbsp oil, soy sauce, zest and juice of a lime, 1 tsp honey, salt, pepper, finely grated ginger. Add the chicken and rub it for about 2 minutes. Let it rest in the fridge over night if possible so that the marinade can work its magic. If you don’t have enough time you can fry it right away but in that case I would recommend to cut it in pieces before.
2. Pre-heat the oven to 220°C (430°F). Cut the sides off the peppers and put them on a tray (skin side up). Rub it with oil and put it in the oven until its slightly back/burned and you can see bubbles on the skin.
3. Get them out of the oven and let them cool down a bit before removing the skin. Put them in a ovenproof dish with tomatoes, oil, thyme, salt, pepper, and the rest of the honey. Fry the chicken breast in a pan. If necessary, reheat the vegetables again and just add the freshly washed spinach.

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