Chicken Thigh with Creamy Spinach
with salad, pumpkin seeds and Parmigiano Reggiano
This recipe provides 260 g vegetables per portion.
Tags:
-30% carbs
•Calorie Smart
•Extra Veggies
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
½ piece
Onion
1 pinch
Nutmeg
100 g
Spinach
50 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
1 piece
Tomato
30 g
Arugula & lamb's lettuce
5 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
Chicken thigh
Not included in your delivery
½ tablespoon
Olive oil
0.16 piece
Low sodium vegetable stock cube
½ tablespoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2471 kJ
Calories591 kcal
Fat44.2 g
Saturated Fat17.1 g
Carbohydrate11.5 g
Sugar7.4 g
Dietary Fiber7.5 g
Protein35.2 g
Salt1.9 g
Potassium294 mg
Calcium131.1 mg
Iron2.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Sautépan or large frying pan
•Grater
•Salad Bowl
Cooking Steps
1
- Heat a large deep frying pan without any oil over high heat.
- Toast the pumpkin seeds for 1 - 2 minutes, or until golden brown, then remove from the pan and set aside.
- Slice the onion into half rings.
2
- Heat a drizzle of olive oil in the same pan over medium-high heat and add the onion and chicken. Fry the chicken for 3 - 4 minutes on each side.
- Grate the nutmeg so you have about 1 pinch per person, then add this to the chicken.
- Add the spinach (in batches if needed) and let it wilt down.
- Add the herbed cream cheese, then crumble in the stock cube (see pantry for amount) and stir well. Keep warm over a low heat until ready to serve.
3
- Dice the tomato.
- Combine the extra virgin olive oil and white wine vinegar in a salad bowl, adding salt and pepper to taste.
- Add the tomato and the arugula and lamb's lettuce and toss well with the dressing.
4
- Serve the chicken and creamy spinach onto plates, with the salad to the side.
- Grate the Parmigiano Reggiano over the salad.
- Scatter over the toasted pumpkin seeds to finish.
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