After a couple of weeks of too much treating myself eating cake batter, tiramisu ice cream and curry sauce, I am getting back on track with eating healthy. And what could be more healthy than spinach. I am usually pretty bad with the whole eating enough vegetables but I am not alone in this as shown by recent research which shows less than 9% of Americans eat enough vegetables. And Australians are doing worse. But this recipe will help a little bit in getting you on track with eating vegetables as the meat and vegetables are all cooked in one pot. If you are having this for a light meal you could even skip the carbs. And it only has about 320 calories per serve so it is a great light meal on its own.
This recipe is lightly adapted from this one by Sarah of Cook with Life. I have made two changes – I got rid of the egg and I mixed up the cheese. Those of you who have been reading along for a while will know I do not love egg whites. My friend Elizabeth is always impressed with how I can peel a poached egg so I only have to eat the yolk. I first made the recipe with the egg and I just didn’t like the eggy taste I got mixed in with the other flavours. If you are an egg lover this probably won’t bother you. Once I got rid of the egg, I loved this recipe. The chicken is tender and there is a lovely saltiness to the dish from the cheese and stock.
I have swapped out the egg and added in some chicken stock to make sure there was still enough liquid to cook the chicken in. The other change I made was to replace some of the gruyere with pecorino. The gruyere in the supermarket was pretty expensive so by mixing in the cheaper pecorino romano it kept the cost down. Parmesan would also work.
Because I am only cooking for one, the cook time for the chicken is also reduced. An added bonus!
- Olive oil spray
- 1/4 cup of chicken stock
- 3 tbs (45ml) of low fat milk
- A pinch of salt and pepper
- 130g of skinless, boneless chicken breast cut into bite sized pieces
- 1/8th of a brown onion, diced
- third of a cup of mushrooms sliced
- third of a cup of spinach, shredded
- 2 tbs (30g)of gruyere cheese, grated
- 2 tbs (30g) pecorino cheese, grated
- Heat the oven to 175C (350F)
- Spray a small casserole dish with olive oil spray
- Combine all the ingredients except for the cheese and olive oil spray in the casserole dish or in a bowl.
- Mix well until all is combined. If you have mixed everything in a bowl, pop it into the casserole dish.
- Top with the cheese and cook until cheese is melted and starting to go golden, about 25 minutes.