Roasted pepper with tender chicken and spinach

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Roasted pepper with tender chicken and spinach

Yay, we finally got ourselves a real camera. Crazy shit, huh? So far we just used my iPhone for all the pictures but now we definitely needed a real camera. We chose a Panasonic system camera and so far we are really happy with it. Since we’ve never had a real camera so far we are absolutely overtaxed with all the functions and options but at least we were able to take a few pictures already. For this dish to be specific.
For a few weeks now we try to reduce the carbs we eat each day. In the beginning it was very hard for me, my body seemed to crave for bread but I’m getting used to it. For breakfast we usually have yoghurt with fruits, cinnamon and coconut flakes or scrambled eggs. Not yoghurt with eggs but either one or the other.

The disadvantage about low carb food for us is that we don’t know many recipes and always have to think a lot about what we eat. No potatoes, no bread, no pasta, … Like t his our menu is quite limited but it’s fun thinking about all new recipes. We hope you like this recipe even though we don’t have a high carb side dish.

Leckeres Hähnchen mit Spinat und gerösteten Paprika

Roasted pepper with tender chicken and spinach

Roasted pepper with tender chicken and spinach

Yay, we finally got ourselves a real camera. Crazy shit, huh? So far we just used my iPhone for all the pictures but now we definitely needed a real camera. We chose a Panasonic system camera and so far we… Allgemein Roasted pepper with tender chicken and spinach European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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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

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.

Chicken with roasted peppers and spinach

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