Crispy Chicken with Garlic Creamed Spinach, Herb Potatoes & Steamed Rice Bowl
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 2
Calories: ~680 kcal per serving
Ingredients
For the Crispy Chicken
2 chicken breasts
Salt & pepper to taste
1/2 tsp paprika
1/2 cup breadcrumbs
1 egg, beaten
2 tbsp olive oil (for frying)
For the Garlic Creamed Spinach
1 garlic clove, minced
2 cups fresh spinach (or 1 cup frozen, drained)
1/4 onion, finely chopped
1/4 cup shredded carrot
1/4 red bell pepper, diced
Salt & pepper to taste
1 tbsp butter
1/2 cup cream or milk
2 tbsp grated Parmesan (optional)
For the Herb Potatoes
6–8 baby potatoes, halved
1 tbsp olive oil
1 garlic clove, minced
1 tbsp fresh parsley, chopped
Salt, pepper, and paprika to taste
For the Rice
1 cup basmati rice
2 cups water
Salt to taste
Instructions
Cook the Rice: Rinse rice, bring to boil with 2 cups water and a pinch of salt. Simmer covered for 12–15 minutes until fluffy.
Prepare Potatoes: Boil potatoes for 10 minutes, drain. In a pan, sauté with oil, garlic, paprika, and parsley until golden and crisp (about 6–8 minutes).
Bread & Cook Chicken: Season chicken with salt, pepper, and paprika. Dip in beaten egg, coat with breadcrumbs. Pan-fry in olive oil on medium heat 4–5 minutes per side until crispy and cooked through. Let rest, then slice.
Make Creamed Spinach: In a pan, melt butter. Sauté garlic and onion until soft. Add bell pepper, carrot, and spinach. Cook until wilted. Stir in cream, season to taste. Simmer 2–3 minutes. Add Parmesan if using.
Assemble Bowl: Layer rice as the base. Add herb potatoes on one side, creamed spinach with sliced crispy chicken on the other.
Garnish & Serve: Sprinkle with extra parsley and serve hot.
Tips & Variations
Swap chicken for tofu cutlets for a vegetarian option.
Use Greek yogurt instead of cream for a lighter spinach sauce.
Add chili flakes to the potatoes for a spicy kick.