Description
Pan Seared Succulent Chicken Breast with Spinach Carrot Sauté is a quick and flavorful dinner idea. Juicy spiced chicken pairs perfectly with fresh vegetables for a healthy weeknight meal.
Ingredients
Units
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For the Chicken
- 5 chicken breasts, butterflied thin and poked with a fork
- 2 Tbsp BBQ masala
- 2 Tbsp Tikka masala
- 2 Tbsp Tandoori masala
- 3 Tbsp Chicken masala
- 1 tsp Durban masala
- 1/4 cup tomato sauce
- Salt to taste
- 1 Tbsp olive oil (for cooking)
For the Vegetables
- 5 carrots, thinly sliced lengthwise
- 1 bunch spinach, washed and shredded
- 1 onion, finely chopped
- 1/4 cup fresh cilantro (dhania), chopped
- 1 tsp sugar
- Salt and pepper to taste
For Serving
- Beetroot slices
- Juice of 1/4 lemon
Instructions
- Pat chicken breasts dry.
- Mix all masala spices with tomato sauce and salt.
- Rub the paste into the chicken, coating well.
- Cover and refrigerate for 30 minutes.
- Heat a griddle pan with olive oil.
- Pan-sear chicken for about 3 minutes per side until cooked through.
- Remove from heat and let rest.
- In a pan, sauté onion until soft.
- Add carrots, spinach, sugar, salt, and pepper. Cook until tender.
- Stir in fresh cilantro just before removing from heat.
- Place chicken breast on the plate.
- Top with spinach and carrot mix, then add beetroot slices.
- Squeeze lemon juice over before serving.
Notes
Created, prepared, tried, and tested by Nazley
