Ingredients
-
1
-
10
-
-
-
2
-
1
-
1
-
1
-
0.5
-
-
3.5
-
1
-
2
-
1
Steps
|
1
Done
|
Heat the vegetable oil in a skillet over medium heat. |
|
2
Done
|
Add the chicken and season it with salt and pepper. |
|
3
Done
|
Cook the chicken until golden and add the crushed garlic. Pour the chicken stock, cover it with a lid and simmer for 15 minutes. Take out the chicken and leave the pan on the stove. |
|
4
Done
|
Add the Dijon mustard, paprika powder, juice from half a lemon, and parsley. Keep the skillet on low heat, stir, and turn off the heat when the sauce thickens. |
|
5
Done
|
Lay the chicken on a wooden board and thinly slice it. |
|
6
Done
|
Add the baby spinach on a plate, and top it with the chicken. |
|
7
Done
|
Drizzle the dressing, and serve the dish topped with a few almonds and green olives. You can even add some balsamic glaze! |
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Nutritional Chart
349 kcal
Calories
35 g
Protein
18 g
Fat
12 g
Carbohydrates
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