Creamy Lemon and Spinach Chicken
From the foundersHans Hammar·Co-founder & CFO
Quick, protein-rich chicken breast simmered on the hob in a fresh sauce of cooking yoghurt, lemon and fresh spinach.
Ingredients
2 servings
- 350 gFresh chicken breast fillet
- 1.5 dlcooking yoghurt 8%
- 150 gfresh spinach
- 1 stlemon (juice and zest)
- 1 mskolive oil
- 0.5 stchicken stock cube
- 2 klyftorgarlic
- 1 dlwater
- 1 stbrown onion
- 30 gParmesan (grated)
How to make it
- 1
Cut the chicken breasts into even slices or smaller fillets. Season lightly with salt and pepper.
- 2
Chop the onion and finely chop the garlic. Grate the lemon zest and squeeze out the juice.
- 3
Heat the olive oil in a deep frying pan. Brown the chicken over medium-high heat for about 3 minutes per side until nicely coloured. Remove the chicken from the pan.
- 4
Lower the heat slightly. Sauté the onion and garlic in the same pan for 2 minutes until softened.
- 5
Pour in the water, crumble in the stock cube and add the lemon juice and half the lemon zest. Bring to a simmer.
- 6
Stir in the cooking yoghurt and let the sauce simmer gently over low heat (don't boil too hard as the yoghurt can split).
- 7
Return the chicken to the pan together with the fresh spinach. Cover and simmer for about 5-7 minutes until the chicken is cooked through.
- 8
Fold in the grated Parmesan and sprinkle over the rest of the lemon zest and some sea salt flakes when serving.
Kitchen tips
- Use a low heat when stirring in the yoghurt so the sauce stays completely smooth and creamy.
- Finish with a pinch of sea salt flakes and freshly ground black pepper right before serving to lift all the flavours.
AI-generated content. Always verify ingredients and allergen information yourself.
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