Chicken Dinner Recipe Easy to make Healthy Parsley Potatoes spinach Whole30

Potato skins with Chicken

It is a new year and that means new year resolutions!

Ours is to start the year of with another round of Whole30.
What’s yours?

We have been making a weekly meal plan and this weeks dishes includes Apple Tuna Curry Salad, Frittata with Spinach, Mushroom and ground Beef, Carrot Cake Smoothie and Potato skins with Chicken.

Serves 4
Ingredients:

4 chicken breasts
2 teaspoons chili flakes
1 bay leaf
4 cardamom pods, crushed
1 teaspoon minced garlic
salt and pepper

4 medium/large potatoes, sweet potatoes or yam
1 bunch of parsley
2 limes
1 pepper, use a more or less spicy kind, depending on your taste for hot food 🙂 We used fairly mild green peppers
3 cloves of garlic
4 tablespoons olive oil
2 large handfuls of fresh spinach
(if you are not doing Whole30, feel free to add some shredded cheese as well)

Directions:

Wash the potatoes and poke wholes with a fork all the way around. Rub with oil, salt and pepper and place on a lined oven pan. Bake at 190 C (375 F) for 50-60 minutes till soft. Poke a sharp knife into the potatoes to test if they are done. If it is easy to get the knife back out again, they are done.
Take them out and let them cool.

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Bring a pot of water to a boil and add chili flakes, bay leaf, cardamom pods, minced garlic, salt and pepper. Add the chicken breasts whole and boil till tender for about 20 minutes.
Transfer into a bowl and shred the chicken with two forks.
In a pan with lid, add a bit of oil and bring to medium heat. Add the fresh spinach and a drizzle of water. Close with the lid. The spinach will now wilt in a few minutes, so keep an eye on the pan. Turn of heat when done and remove from pan. Wring the water from the spinach and chop it coarsely.

In a food processor mix parsley, juice of 2 limes, garlic, olive oil and pepper of your desired spiciness. Blen till thick sauce.

Turn the oven to 200 C (400 F).
Cut the potatoes in half lengthwise. Scoop the potato meat out and save for a later use. Leave a bit in the skin so the potato half can stand by itself.
Place on a lined oven pan. Repeat with all the potatoes.
Drizzle a bit of the sauce into each potato and mix the rest of the sauce with the shredded chicken. Add the chopped spinach and mix well.

Divide the chicken mixture into the potatoes. (add cheese if you wish).

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Bake in oven for 10-15 minutes till slightly browned on top.

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-Enjoy!

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