Chicken with Lemon and Spinach
This is a simple low-carb recipe that is ready quickly. You can try it out on a weekday or when you have little time to cook and still want to eat healthy. The spinach in the recipe contains many antioxidants, vitamins and minerals, including selenium, zinc, manganese, vitamin C and E. Also, eating spinach removes toxins more quickly. This improves your immune system. Also, this meal is a good source of protein, which gives you a feeling of satiety for a long time and less appetite for snacking.
- 400 gr Chicken breasts
- 500 gr Fresh spinach
- 200 gr Cherry tomatoes
- 1 bell pepper
- 1 lemon
- 1 tbsp honey
- 1 tbsp Dried thyme
- Coconut oil
- Sea salt and black pepper
Season the chicken breast with sea salt and black pepper.
Heat a tablespoon of coconut oil in a frying pan and fry the chicken fillets alternately for about 15 minutes.
Place the chicken breasts on a plate and cover with aluminum foil to keep them warm.
Cut the bell pepper into pieces, heat a knob of coconut oil in the frying pan and fry the bell pepper for about 3 minutes.
Halve the cherry tomatoes and add to the frying pan along with the spinach.
Add the thyme and a pinch of sea salt and black pepper and fry until the spinach has shrunk.
Spoon the fried vegetables onto a large plate.
Cut the chicken fillet into strips and place on top of the vegetables.
Put the honey, a tablespoon of coconut oil and the juice of half a lemon in the frying pan and heat briefly.
Stir the honey lemon sauce well and pour over the dish.
Serve the other half of the lemon with the dish.
