Garlic Herb Chicken with Rosemary Roasted Vege & Creamed Spinach

Garlic Herb Chicken with Rosemary Roasted Vege & Creamed Spinach

Ready in 45 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 19, 2020.



  • 1 pack diced pumpkin
  • 1 carrot, diced 2cm
  • 1 parsnip, diced 2cm
  • 1 tsp chopped rosemary
  • 1 pack brussels sprouts, quartered


  • 1 pack lean chicken breasts, cut into steaks
  • 1 pack herby garlic marinade


  • 1/4 cup chicken stock
  • 1/2 pack baby spinach
  • 3 Tbsp lite sour cream


  1. Preheat oven to 220°C.
  2. Prep & cook vegetables. Toss pumpkin, carrot, parsnip and rosemary on a lined oven tray with 1/2 tsp oil and a pinch of salt. Roast in oven for 15 minutes. After 15 minutes remove from oven and add brussels sprouts to tray. Cook for a further 10 minutes, until vegetables are tender.
  3. Prep & cook chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season with salt and pepper and coat in herby garlic marinade. Heat 1/2 tsp oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side, or until cooked through. Rest, covered. Reserve pan.
  4. Cook creamed spinach. Return pan to medium heat and add stock. Cook for about 1 minute, until slightly reduced, scraping brownings from pan. Add spinach to pan and cook for about 30 seconds to wilt. Remove pan from heat and stir through sour cream. Season to taste with salt and pepper.
  5. Finish chicken. Slice chicken thinly and stir any resting juices through cream spinach.
  6. Serve vegetables topped with chicken and creamed spinach.

Nutritional Information

Energy 1603 kj
383 kcal
Protein 37.5g
Carbohydrate 21.3g
Fat 15.0g