Pan Fried Chicken with Peppers and Spinach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- 1 red pepper (s)
- 200 g spinach leaves (frozen), thawed
- 1 large onion (s)
- 2 cloves garlic
- 1 stalk rosemary or 0.5 teaspoon dried
- a few stalks oregano or 1 teaspoon dried
- 0.5 teaspoon ½ cumin
- 1 bay leaf
- 1 teaspoon, heaped paprika powder, noble sweet
- 0.5 ½ lemon (n)
- 3 tablespoon olive oil
- Salt and pepper, black from the mill
Print Recipe
Pin Recipe Instructions
- First the chicken breast fillet is cut into strips. Make a marinade from 2 tablespoons of olive oil, crushed garlic, the juice of half a lemon and the spices (except for salt and pepper) and soak the chicken in it for a while (for beginners, please note: cumin is a completely different spice than caraway).
- Now squeeze out the thawed spinach leaves well and cut them into small pieces. Cut the pepper and onion into strips.
- Heat the remaining olive oil in a pan and fry the meat together with the onions and pepper strips for about seven minutes, then add the spinach and fry in three minutes. Season with plenty of salt and fresh pepper.
- Baked potatoes, a feta cream and salad go very well with this
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