Ingredients (Serves 2)
For the Chicken:
- 2 boneless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper
- ½ teaspoon smoked paprika or ground coriander (optional)
- Fresh thyme or rosemary sprigs (optional for grilling)
For the Veggie Base:
- 1 cup baby spinach (washed)
- 1 cup baby potatoes (boiled and halved)
- 1 cup mushrooms (sliced)
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
- A pinch of dried herbs (thyme or oregano)
For the Cream Sauce:
- 1 tablespoon butter
- 1 small clove garlic, minced
- ¾ cup heavy cream
- ¼ cup grated Parmesan or soft cheese
- Salt and pepper
- Optional: pinch of nutmeg or lemon zest
🔪 Instructions
- Prep and grill the chicken: Season chicken breasts with salt, pepper, paprika, and herbs. Grill or pan-sear with olive oil until golden and fully cooked. Let rest.
- Sauté the vegetables: In a skillet, melt butter and cook mushrooms until browned. Add boiled potatoes and sauté until they get some crisp edges. Add spinach and cook until wilted. Season with salt, pepper, and herbs.
- Make the creamy sauce: In a saucepan, melt butter and sauté garlic. Add cream, bring to a simmer, then stir in cheese. Cook until slightly thickened. Season to taste with salt, pepper, and optional flavorings.
- Assemble the plate: Layer the veggie mix on the base of the plate. Stack grilled chicken on top. Pour warm cream sauce generously over the chicken and vegetables. Garnish with herbs or grated cheese.
Ingredients (Serves 2)
For the Chicken:
- 2 boneless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper
- ½ teaspoon smoked paprika or ground coriander (optional)
- Fresh thyme or rosemary sprigs (optional for grilling)
For the Veggie Base:
- 1 cup baby spinach (washed)
- 1 cup baby potatoes (boiled and halved)
- 1 cup mushrooms (sliced)
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
- A pinch of dried herbs (thyme or oregano)
For the Cream Sauce:
- 1 tablespoon butter
- 1 small clove garlic, minced
- ¾ cup heavy cream
- ¼ cup grated Parmesan or soft cheese
- Salt and pepper
- Optional: pinch of nutmeg or lemon zest
🔪 Instructions
- Prep and grill the chicken: Season chicken breasts with salt, pepper, paprika, and herbs. Grill or pan-sear with olive oil until golden and fully cooked. Let rest.
- Sauté the vegetables: In a skillet, melt butter and cook mushrooms until browned. Add boiled potatoes and sauté until they get some crisp edges. Add spinach and cook until wilted. Season with salt, pepper, and herbs.
- Make the creamy sauce: In a saucepan, melt butter and sauté garlic. Add cream, bring to a simmer, then stir in cheese. Cook until slightly thickened. Season to taste with salt, pepper, and optional flavorings.
- Assemble the plate: Layer the veggie mix on the base of the plate. Stack grilled chicken on top. Pour warm cream sauce generously over the chicken and vegetables. Garnish with herbs or grated cheese.
