Summary

Ingredients

• 250 g chicken breast fillet (s)
• 4 teaspoons oil
• some salt and pepper
• 400 g potato (s)
• 1 onion (s)
• 1 clove garlic
• 200 g spinach leaves, (baby)
• some lemon juice

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Instructions

1. Brush the chicken breast fillet all over with 2 teaspoons of oil, season with salt and pepper. Fry for 30 minutes on a tray in a hot oven at 220 ° (fan oven 200 °) on the middle rack.
2. In the meantime, peel the potatoes and dice them 2 cm in size. Pour into boiling salted water, bring to the boil and cook over low heat for 15 minutes.
3. Peel the onion and clove of garlic and dice finely. Fry in 2 teaspoons of hot oil in a large non-stick pan until golden brown.
4. Wash baby spinach leaves and spin dry. Pour into the pan and let collapse over high heat, stirring occasionally.
5. Drain the potatoes, let them steam out briefly and mix with the spinach, season with a little salt and pepper. Dice the chicken breast and mix in. Season the spinach and potato pan with a few squirts of lemon juice.