Honey-Crisp Baked Chicken with Creamed Spinach

Honey-Crisp Baked Chicken with Creamed Spinach

The saying goes if you're down, do something you like to cheer yourself up. I don't think so, to be honest. When I'm down, I just want to do nothing. So I have been very lazy this week and nothing special comes out from my kitchen. But my kiddo needs food, so I have to cook. Feeling down or not, I gotta cook something. On a side note, I would have been in my second trimester if I'm still pregnant. Sigh. Dear rainbow baby, where are you? Darn you hormones, stop messing around. Argh!

Anyway, I have chosen Ellie's dishes for our lunch today. Thank goodness the kiddo likes it, except the spinach, as expected. Hah.

 

Honey-Crisp Baked Chicken

Recipe adapted from Ellie's Honey-Crisp Oven Fried Chicken.

Ingredients:
(Serves 2)

2 skinless chicken breasts
1/4 cup Greek yogurt
1 cup plain dry breadcrumbs
1/4 teaspoon paprika
1/4 teaspoon garlic powder
Salt and black pepper 
Olive oil
2 tablespoons honey


How to:

1. Marinate the chicken breasts with Greek yogurt in a bowl. Keep in the fridge for at least one hour.

2. Preheat the oven to 180°C. Coat a baking dish with olive oil. In a shallow dish, mix breadcrumbs with paprika, garlic powder, salt, and black pepper.

3. Remove chicken from the fridge. Brush each chicken breast with honey and dip in the breadcrumbs mix. Make sure both pieces are well coated. Drizzle with some olive oil and place them on the prepared baking dish. Bake for 45-50 minutes.

4. Once cooked, remove from the oven and serve. I serve with creamed spinach (recipe below) and cooked quinoa.


Creamed Spinach

Recipe adapted from Ellie's Creamed Spinach.

Ingredients:
(Serves 2)

1 cup frozen chopped spinach, thawed
1 teaspoon olive oil
1 small shallots, finely chopped
2 teaspoons all-purpose flour
3/4 cup milk
1/4 cup chicken stock
Salt and freshly ground black pepper, to taste


How to:

Heat up oil in a pan over medium heat. Cook chopped shallots for about 2 minutes. Then, add flour, milk, and chicken stock. Bring to a simmer for about 2 minutes. Add spinach and simmer for about 5 minutes. Season with salt and pepper before serving.

A simple, no-frill lunch.

The honey-crisp baked chicken is really good!

This post is also linked to the event, Little Thumbs Up (Little Thumbs Up March 2016: Honey) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Joyce (joycescapade.com).

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Green Eating!