During the hotter days I always find myself craving for lighter dinners. I love using fresh veggies and chicken in my summer recipes as the taste combinations are unlimited. You can create so many different recipes by combining different vegetables and chicken and I’m going to show you one of my favorite ways to do so! 🙂
Make sure to save this recipe as you can just switch the vegetables and spices used and make an entirely new meal every day. It is super easy and you will be grateful not having to think what to make for dinner every day!
One of my absolute favorite combinations includes using spinach picked fresh right from my garden. Spinach is incredibly healthy and full of essential vitamins and minerals like iron and calcium. It is very beneficial for overall skin, hair, and bone health so I love incorporating it during cooking. If prepared the right way it can be really delicious and even your kids will love it.
This recipe takes just 30 minutes to prepare and tastes absolutely delicious. Everyone in my family gets excited about dinner time when I’m preparing this and there are never left overs! This tells you a lot about the taste.
The best thing is that you can meal prep this in advance so you have dinner ready during the week. I even make this for lunch sometimes and don’t mind it one bit as it is that good! You need to give this a try darlings. If you do let me know your thoughts in the comments below. 🙂
Light and Full Of Flavor 30 Minute Spinach and Chicken Baked Dinner
Equipment
- Round Pan
Ingredients
- 1 lbs Chicken Breasts
- Fresh Spinach (or vegetables of choice)
- 3-4 Eggs
- 2 cups Rice
- 1 cube Chicken Bouillon (or chicken stock)
- 1 Garlic Butter
- 1 cup Milk
- 1 tsp Oregano
- 1 tsp Fresh Dill
- Salt and Pepper (to taste)
Instructions
- Bring water to boil, add salt and rice and leave to cook until the rice becomes soft.
- Dice the chicken breasts (in small cubes) and spinach and divide in separate bowls.
- Melt the garlic butter in a pan and add the diced chicken. Cook the chicken for 5 minutes and then mix in the spinach and cook for another 5 minutes.
- Mix in the chicken bouillon with the rice and add to the pan with the chicken and spinach. Add oregano, fresh dill, salt and pepper to taste. Leave to cook on low heat while you prepare the eggs.
- In a bowl mix 3-4 eggs and milk. Pour over the chicken and spinach in the pan and bake in the oven at 100° for 10-15 minutes.
Notes
