There are so many reasons to love chicken: it’s versatile, packed with protein, affordable and downright delicious! That’s why we’re so obsessed with this spicy, Banting-friendly recipe that takes this pantry staple to the next level.
MOROCCAN LEMON CHICKEN ON SPINACH
(Serves 2 – 4)
What you’ll need
1 clove garlic, crushed
60ml lemon juice
75ml olive oil
2 tbsp chopped fresh mint
Salt and pepper
300g spinach
400g skinless chicken breast fillets
95g Moroccan spice rub
The how-to
Make a lemon dressing by combining the garlic, lemon juice, 15ml of the olive oil and the chopped mint. Add salt and pepper to taste. Set aside.
To prepare the spinach, soak the leaves in cold water. Drain the leaves and then pour boiling water over them, enough to cover the leaves. Leave for 10 minutes.
Drain the spinach again, leave to cool, and chop roughly.
Place the spinach into a pot or high-sided pan over medium heat and cook, stirring occasionally, for about 3–5 minutes or until the water has evaporated and the spinach is tender.
Cut the chicken fillets in half and then rub with the spice mix and remaining olive oil.
Thread the chicken onto bamboo skewers that have been pre-soaked in water, and sear in a hot pan (use a griddle pan for best results) for 1–2 minutes on each side or until cooked through. Season lightly.
Place a skewer or two of chicken onto a bed of tender spinach, spoon over the lemon dressing and serve.
Extracted from Jump On The Bant Wagon by Nick Charlie Key (Human & Rousseau; R265).
Looking for more great chicken dishes? Try this Moroccan curry and our lazy girl’s guide to a roast.
