Chicken, Spinach, Feta and Roasted Potatos

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Chicken, Spinach, Feta and Roasted Potatos calories by ingredient
Submitted by:


This is a variation of something I had at IHOP, oddly enough. This is a variation of something I had at IHOP, oddly enough.
Number of Servings: 3


    Non-stick Spray or Olive Oil
    1 1/2 cups diced potatoes (fingerlings work best)
    1 Medium Tomato, diced
    1 cup spinach
    1/2 cup crumbled feta
    6 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.

Rate This Recipe