Chicken, Spinach, Feta and Roasted Potatos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Non-stick Spray or Olive Oil1 1/2 cups diced potatoes (fingerlings work best)1 Medium Tomato, diced1 cup spinach1/2 cup crumbled feta6 small Chicken Tenders or 14 ounces pre-prepared chicken, diced.
1) Preheat oven to 350F and spray or oil a pan to roast the potatoes in.
2) Dice potatoes. 1 1/2 cups diced is about 3/4 a prepacked small bag of fingerling potatoes from a grocery.
3) Put potatoes in oiled pan, and bake 30-40 minutes until tender. If you're cooking your chicken now, add it to a separate pan, add water, cover with aluminum foil and cook for 45 minutes.
5) Dice tomato while that's baking and put it in a container for later.
6) When the chicken is done, roughly chop it.
7) Heat up 1 TBL oil or non stick spray in a skillet. Add potatoes, chicken and spinach. Heat until spinach wilts. (3-5 minutes).
Plate mixture for 3 servings, add diced tomato and 1 tblspoon crumbled feta on top of each.
Yields 3 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user ORGANICFEMME.
2) Dice potatoes. 1 1/2 cups diced is about 3/4 a prepacked small bag of fingerling potatoes from a grocery.
3) Put potatoes in oiled pan, and bake 30-40 minutes until tender. If you're cooking your chicken now, add it to a separate pan, add water, cover with aluminum foil and cook for 45 minutes.
5) Dice tomato while that's baking and put it in a container for later.
6) When the chicken is done, roughly chop it.
7) Heat up 1 TBL oil or non stick spray in a skillet. Add potatoes, chicken and spinach. Heat until spinach wilts. (3-5 minutes).
Plate mixture for 3 servings, add diced tomato and 1 tblspoon crumbled feta on top of each.
Yields 3 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user ORGANICFEMME.
Nutritional Info Amount Per Serving
- Calories: 259.3
- Total Fat: 7.0 g
- Cholesterol: 88.0 mg
- Sodium: 368.8 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.3 g
- Protein: 31.9 g
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