Cheesy Chorizo Chicken and Spinach

Cheesy Chorizo Chicken and Spinach

I made it! A savoury start (continuation after the sweet Tiffin) on this Food blogging journey of mine. As I mentioned that I would use LEAN IN 15 as my recipe source, from book one (the red one), the first meal is Cheesy Chorizo Chicken and Spinach. So be it then!

First change I opted for was to use turkey mince not chicken. Just for a change. Yes, chicken is chicken as we know I just fancied something a bit different after having had a fairly poultry week previously.

I do not have a great deal of dairy. Is it a miss? A bit I suppose. Cheese however is cheese! Now and again it fits with a lot. So, when I saw the Mozzarella ball for this recipe I saw no problems there, far from!

Another  easy recipe then to follow, and it was in truth. Biggest challenge? Finely dicing chorizo! It’s quite tough, so that extra element of care had to be taken. It is chorizo – not fingers – especially as yes, it’s a “Serves 1” meal, but.

Experience gained by living alone, if what you make can be made to last, do it for two nights or even across two days anyway (lunch!). I did this as there was just an unsavoury amount for one meal.

The meal itself:

INGREDIENTS (Serves 1)

·         ½ tbsp coconut oil (or whatever!)

·         75g chorizo, finely diced – I used more

·         ½ red onion, diced – I used 1

·         1 x 240g skinless chicken breast fillet, cut into 1cm slices

·         salt and pepper

·         4 cherry tomatoes, sliced in half – or 8!

·         3 big fistfuls of baby spinach leaves

·         1 ball of mozzarella, torn into chunks 

·         20g pine nuts

METHOD

Heat the coconut oil in a large frying pan over a medium to high heat. Add the chorizo and fry for a minute. Add the onion and fry for another minute.

Increase the heat to maximum and add the chicken, along with a generous pinch of both salt and pepper. Stir-fry for about 3 minutes, by which time the chicken should be almost completely cooked through.

Throw in the cherry tomatoes and cook for a minute or until they just begin to collapse. Toss in the spinach and stir through until fully wilted.

Use a wooden spoon to make little pockets in the chicken and vegetable mixture, then drop in small chunks of the mozzarella. Turn off the heat and let the mozzarella melt before spooning the whole delicious lot onto a plate and scattering over the pine nuts.

That is what I did! Spinach is a funny thing. ‘Loads’ becomes lesser! Wilts. Patience being the key in that game – “yikes that’s too much” and “don’t fall out of the pan!” becomes… “Sorted.” You can see how much I use spinach! Or not.

Other culinary thought regards coconut oil. Joe uses it a lot – it is tasty – yet I have recently seen and heard that it is not too healthy after all. Tangent? Well not really as it is linked directly to my cooking!

Anyway! The result? A lovely, light, protein full meal; one I will do again:

Next? A change of meat substance?