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Coat chicken breast in 1/2 tbsp of extra virign olive oil, smoked paprika, garlic granules, onion granules and salt. Heat remaining olive oil in a large non-stick pan, then add chicken breast. Cook chicken breast 3-4 mins on each side, then finish off in the oven for 10-15 mins, until cooked through.
In the same pan, melt butter on medium heat and add shallots, sweet red pepper, garlic and cook for 3-4 mins, stirring regularly, until soft. Add tomato puree, cook for 2 mins stirring well, before adding cherry tomatoes, chicken stock and dried oregano. Bring to a medium simmer and cook for 10 mins, until reduced.
Reduce heat to low, then add creme fraiche, parmesan and spinach. Stir well, then simmer until spinach has wilted and sauce has reached desired consistency.
Nutritional Info
Per serving (with 125g of rice):
Cals – 493
Carbs – 36g
Protein – 39g
Fat – 19g
Ingredients
Serves 3
For the chicken:
- 2 chicken breasts (400g).
- Tbsp of extra virgin olive oil.
- Tsp of smoked paprika.
- Tsp of garlic granules.
- Tsp of onion granules.
- A pinch of salt.
- Tbsp of extra virgin olive oil.
- 15g of unsalted butter.
- 2 shallots.
- 1 sweet red pepper - finely chopped.
- 2 cloves of garlic - crushed.
- Tbsp of tomato puree.
- Tbsp of tomato puree.
- 100g of cherry tomatoes.
- 200ml of chicken stock.
- 1/2 tbsp of dried oregano.
- 100ml of reduced fat creme fraiche.
- 15g of parmesan - grated.
- A handful of spinach.
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