At long last, today is the day that I can finally share this new and scrumptious recipe with you all. I’ve been meaning to get this one up for weeks, and yet, because of a backlog of snack boxes, I just haven’t had the opportunity. I love trying out new snacks from other countries as much as it seems you love reading about them, but at the heart of Two Kinky Cooks is fact that it is supposed to be us who are doing the cooking!
Today’s recipe was conjured up in my very own kitchen. It was wholeheartedly inspired by Gousto, so if you’re part of the Gousto gang, then this one’s for you. Even if you’re not, I hope that you enjoy this tasty and nutitious recipe that I came up with as part of my effort to get into shape.
One of my biggest grudges with healthy food is the idea that you “can’t have”. I’ve lost count of the times that I’ve looked through a healthy eating recipe book and been unenthused by some of the suggestions – vegetables, salad, more salad and more vegetables, no salt, little oil and next to no sugar – it’s no wonder that people are left unsatisfied. My grandmother never gave a dime about how much fat or sugar she ate. She lived, she laughed, she stayed active and she reached 81! I’m not encouraging you by any means to give up now and gorge on a sugary donut instead. Have the donut if you like, but be ready and willing to make some sacrifices in other areas. That’s been the way I’ve been doing things!
Already, I have two delicious, low-fat, tasty recipes that I want to share with you over the upcoming weeks, and as time goes on, I hope to find many more. MyFitnessPal has even praised me for my protein-packed, high-iron lunch, so I hope you enjoy this one!
Prep time: 15 min
Special equipment: Baking tray, griddle pan, saucepan
For this recipe, you will need:
- 2 slices of bread (I used 50/50 bread, but you can use wholemeal or granary bread if you’re feeling extra healthy!)
- 1 150g chicken breast
- 1 400g tin chopped tomatoes
- 30g spinach, washed and dried
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30ml) white wine vinegar
- 1 garlic glove
- 1 tablespoon (15g) dried oregano
- 20g parmesan cheese
- Salt and black pepper (we use freshly ground in this home!)
- Heat the oven at Gas Mark 4/ 177OC/ 379OF.
- Place the bread onto a baking tray.
- Peel the garlic clove and carefully rub it over one side of both of the pieces of bread. Don’t apply too much pressure, you don’t want to accidentally tear the bread. Place the garlic clove aside.
- Evenly drizzle ONE AND A HALF tablespoons of olive oil over both slices, sprinkle them with a pinch of salt and pepper and pop them in the oven fot 12 minutes, or until crisp and golden brown.
- While the bread is baking, heat the griddle pan over a medium heat and add the remaining oil.
- Cut the chicken breast in half lengthways and carefully butterfly each half. This will help the chicken to cook faster and trick your mind into believing that there is more meat on your plate than there really is! Season both portions on both sides with another pinch of pepper.
- Place the chicken breast pieces onto the griddle pan and cook for 4-5 minutes each side, or until cooked through (white meat all the way through!) and slightly charred.
- Once the chicken is cooked, set it aside. Place the griddle pan aside for cleaning and place your saucepan over the heat. Reduce to a low heat.
- Finely chop the garlic clove.
- Add the chopped tomatoes, chopped garlic, dried oregano and another pinch of black pepper to the pan. Keep stirring until it is warmed through and bubbling slightly.
- Once your bread is baked, remove from the oven and place one slice on each plate, leaving some room for your spinach. Top each slice with one piece of chicken.
- Spoon over your tomato mixture – Don’t worry about being too precise, neither of us are perfectionists!
- Grate over the parmesan cheese.
- Divide the spinach between both plates and place alongside the sandwich. Sprinkle the white wine vinegar over the spinach and tuck in. Enjoy!
Next time, I’m going to share with you my very own breakfast pancakes recipe. If you’re a lover of things sweet and spicy, be sure to stick around!
Until next time,
Stay safe and have fun,
Helen & Matt xx