Spinach with chicken breast

When I need something quick and filling, spinach with chicken breast is among the first options that come to mind. I have tested this recipe many times, especially when I have some leftover chicken breast and a bunch of fresh spinach in the fridge. Everything is made in one pot, and I don't waste time with frying or cleaning many dishes. The vegetables are cooked together with the meat without adding too much oil or salt, which makes it suitable when I want something lighter.

Quick info

Total time: about 40 minutes
Preparation time: 10-15 minutes (cutting and preparing)
Cooking time: 25-30 minutes
Servings: 2
Difficulty: easy
Recipe type: main dish, suitable for simple menus, including diversification or light eating

Ingredients

A quarter of a boneless chicken breast (about 120-150 g)
150-200 g fresh spinach
One medium yellow onion
One small carrot
One red bell pepper
A piece of leek (about 5-7 cm, the white part)
2-3 drops of oil
A pinch of salt (very little)
One tablespoon of tomato juice (about 15 ml)
A small cup of water (about 50 ml), plus extra if needed

Preparation method

1. Cut the chicken breast into small cubes, about one bite size.
2. Put them directly into a small pot with a small cup of water (you don’t need more at the beginning) and add the 2-3 drops of oil. Don’t rush with the oil; it’s enough just to prevent sticking.
3. Cover the pot with a lid and let the chicken simmer on low heat for 15-20 minutes. Stir occasionally.
4. While the chicken is boiling, clean and finely chop the onion, carrot, bell pepper, and leek. Cut them as evenly as possible for even cooking.
5. After 15-20 minutes, add all the vegetables to the meat. If you see that the liquid is reducing too much, add a little more water (a tablespoon or two, don’t pour a lot at once).
6. Put the lid back on and let them simmer on low heat until the vegetables are soft. This usually takes 10-12 minutes.
7. Meanwhile, wash the spinach well and cut it into thin strips. Don’t chop it too finely; it’s not necessary.
8. When the vegetables are soft, add the spinach on top. Stir and let everything simmer for another 10 minutes on low heat, covered.
9. When the spinach has wilted, add the pinch of salt and a tablespoon of tomato juice. Mix well.
10. Simmer for another 5 minutes on medium heat. Turn off the heat.
11. You can serve immediately. It’s good both warm and cooled down.

Why I make this recipe often

It’s very quick, and it doesn’t take much time in the kitchen. The ingredients are basic and easy to find. The recipe doesn’t require frying, so it’s good for those avoiding fats. The spinach remains pleasant in texture, and the vegetables and chicken cook without much hassle. It fits well when I want something lighter or a meal for the whole family.

Tips and variations

Tips

- Use young spinach if you find it; smaller leaves don’t need additional cleaning.
- Don’t add salt at the beginning; it’s better towards the end so the chicken doesn’t toughen up.
- If you feel that the liquid has reduced too much, add a little water, but don’t turn it into a soup.
- Cut the chicken cubes small enough to cook quickly and evenly.

Substitutions

- If you don’t have leek, you can skip it or add a little more onion.
- The chicken breast can be replaced with boneless thigh (the cooking time will be slightly longer).
- In the absence of bell pepper, you can use just onion and carrot, but the taste will be simpler.
- The tomato juice can also be from a can, but it should be plain, without spices.

Variations

- For those who don’t have fat restrictions, you can add a teaspoon of oil from the start.
- If you want a more intense flavor, you can add a bay leaf when the meat is boiling, but remove it at the end.
- Frozen spinach can also be used; just add it directly without chopping, and be careful with the liquid so there isn’t too much water in the pot.

Serving ideas

- It’s good on its own with fresh bread.
- For children or diversification, you can mash it coarsely or leave the pieces whole.
- It also works as a side dish next to plain rice.

Frequently asked questions

How much spinach should I use if I use frozen spinach?
You can use 150-200 g, just like with fresh. If it’s already chopped frozen, just add it directly; there’s no need to thaw it beforehand.

If I don’t have bell pepper, can I skip it?
Yes, the recipe will be simpler, but it’s not a problem. The bell pepper adds sweetness, but it’s not essential.

Do I need to sauté the onion or vegetables beforehand?
No. In this recipe, everything is cooked with a little liquid; frying is not used.

Can I make the recipe with just chicken breast and spinach?
Yes, but the taste will be quite neutral. The vegetables add flavor and sweetness, but if you want a simpler version, it works without them.

What kind of tomato juice should I use?
Ideally, one that is plain, without additives and spices. A tablespoon is enough just for a hint of color and a little acidity.

Nutritional values

Approximate for one serving:
Calories: 110-140 kcal
Protein: 17-20 g (from chicken and spinach)
Carbohydrates: 7-9 g (from vegetables)
Fats: 1-2 g (only from chicken and the few drops of oil)

These values may vary depending on how much spinach or chicken breast you actually use. It’s a fairly light dish with few calories and many nutrients from the vegetables.

Storage and reheating

This dish can be stored in the fridge in a closed container for up to 24 hours. When reheating, warm it on low heat and possibly add a tablespoon of water if the liquid seems too low. I do not recommend keeping it longer, as cooked spinach changes its taste and texture. It’s best consumed the same day.

 Ingredients: a quarter of boneless chicken breast 150g - 200g fresh spinach a medium-sized yellow onion a small carrot a red bell pepper a piece of leek 2-3 drops of oil a pinch of salt a tablespoon of tomato juice

 Tags:  spinach dish