Chicken, Mushroom & Spinach Delight

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 232.4
  • Total Fat: 6.8 g
  • Cholesterol: 81.2 mg
  • Sodium: 441.2 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 37.5 g

View full nutritional breakdown of Chicken, Mushroom & Spinach Delight calories by ingredient


A REALLY quick, taste sensation, that makes a filing, low calorie meal. A REALLY quick, taste sensation, that makes a filing, low calorie meal.
Number of Servings: 1


    1 Small Chicken Breast
    6 Medium Mushrooms
    60g Fresh Spinach (Half a small bag)
    1 tsp Olive Oil
    Dried Chilli Flakes (Amount to taste)
    Fresh grated nutmeg (Amount to taste)
    (optional add fresh chopped coriander)
    1 Tsp Soy Sauce


The key to this receipe is a very hot frying pan to get caramelisation on the meat and mushrooms.

Add the oil to the pan (dont use spray because it doesnt work nearly as well), turn the heat up high and leave it till it smokes. Whilst the oil is heating up slice the chicken breast into small pieces - I'm quite particular about how small, but dont be precious about each bit being exactly the same size. Slice across the breast in 1cm slices, then chop each slice to be about 2cm long. In practice that means chopping the wider slices in three and the smaller ones in two. Also slice the mushrooms into 1 cm cubes - depending on the size of your mushrooms chop the stalks in three and then the main part in either 4 or 5 each way. Carefully put the chicken into the pan, dont move it about, dont touch it, just leave it, until you can see it cooked about 3/4 way through each piece (you will see it turn from pink translucent to white). Now turn the chicken pieces over (they should be gloriously golden and yummy) and add the mushrooms. Cook for a further minute and add the spinach. Sprinkle over the chilli flakes and stir. Grate the nutmeg over the pan (dont use powder it just tastes like sawdust - a whole nutmeg will last for ages in an airtight jar). Dont add too much and dont leave it cooking after you add the nutmeg or it will turn bitter. Add the coriander now if you are using it. Serve out on a plate and sprinkle over soy sauce.


(If you need more than one serving make sure you have a big enough pan for the chicken pieces all to sit on the bottom without being ontop of each other)

Number of Servings: 1

Recipe submitted by SparkPeople user SMOLDERBLAZE.