Solo: Creamy Spinach Chicken

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Solo: Creamy Spinach Chicken

Creamy chicken, courgettes and Swiss chard topped black pepper and lemon zest.

Ingredients to serve 1

  • 125g x chicken fillets
  • ¾ tsp x Garlic Spice Blend
  • ¼ tsp x chilli flakes (optional)
  • ¼ x onion – peel & chop
  • ½ clove x garlic – peel, grate finely & chops
  • 65ml x cream
  • 2 x courgettes
  • 75g x Swiss chard – cut into strips (2cm)
  • ¼ x lemon
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut into wedges. Set aside.

Step 3

Courgettes: Use a potato peeler to slice the courgettes into ribbons.

Step 4

Chicken: Coat the chicken fillets in olive oil, the Garlic Spice Blend and chilli flakes (optional) and season with salt and pepper. Place a large frying pan on medium-high heat and brown the chicken fillets for 2 minutes. Remove from the pan and set aside.

Step 5

Chicken mix: Using the same pan you used for the chicken, add a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Then add the garlic and cook for 1 minute before placing the chicken back into the pan and cooking it for another minute. Add the cream and cook for 3 minutes until the cream, has reduced and the chicken has cooked through. Add the courgette ribbons and cook for 1 minute before adding the Swiss chard and cooking for another minute until wilted. If your pan is too small, cook the Swiss chard in a separate pan for 1 minute until wilted, then mix it through the chicken and courgettes. Squeeze in lemon juice to taste and add HALF the lemon zest.

Step 6

Serve in a bowl, topped with a crack of black pepper and the REST of the lemon zest.