Recipe: Delicious Chicken, Spinach & Salsa Medley

Recipe: Delicious Chicken, Spinach & Salsa Medley Delicious, fresh and tasty.

Chicken, Spinach & Salsa Medley. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. This chicken casserole is easy to prepare and makes a great everyday meal.

Palak means spinach, and this recipe features yummy chicken pieces in a silky smooth spinach.

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Add spinach, in batches, until wilted.

You can cook Chicken, Spinach & Salsa Medley using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken, Spinach & Salsa Medley

1. It’s 2 of chicken breasts, boneless/skinless.

2. Prepare 2 clove of garlic, minced.

3. It’s 1 small of white onion, diced.

4. It’s 1 of red pepper, diced.

5. It’s 2 large of handfuls baby spinach.

6. Prepare 1/2 cup of salsa (pick your favourite!).

7. You need 1 cup of chicken broth.

8. It’s 1 can of sweet corn.

9. Prepare 1 can of peas.

10. You need 1/2 tsp of chilli powder.

11. It’s 1/4 tsp of cayenne pepper.

12. Prepare 1 of sea salt & black pepper.

13. It’s 1 of rice (I prefer basmati or jasmine).

Serve creamed spinach spooned over chicken with bread, if using.

How to Make Chicken Spinach Meatballs.

The new meatball features some of the usual suspects like basil, Parmesan cheese, and garlic, so the switch-up came in the form of ground chicken and spinach.

Season, to taste, with salt and freshly ground black pepper, then serve with rice.

Chicken, Spinach & Salsa Medley instructions

1. Cook the chicken breasts, seasoned with spices of your choice (I love Montréal Steak Spice). Even better and faster, use leftover cooked chicken if you have any (leftover BBQ chicken is my favourite choice!). Once cooked, tear the chicken into shreds and set aside..

2. Sauté the garlic and onions in extra virgin olive oil or coconut butter, until the onion is translucent. Add the red pepper and sauté a few more minutes. Dont forget to have your rice cooking by now!.

3. Add the chicken broth, salsa, chilli pepper, cayenne pepper, and sea salt & black pepper. Simmer on medium to medium low for about 5 minutes, then add the chicken and simmer for another 5 minutes or so..

4. Add the corn and peas (use either the full can of each, or an amount to your liking). Then add the baby spinach and simmer on medium low until the spinach is wilted..

5. Serve over your favourite rice..

6. Note: for a vegan alternative, use vegetable broth instead of chicken broth, and substitute the chicken for chick peas, or even tofu! Make sure the salsa is vegan friendly as well :).

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