Chicken breast: 150g (1 medium), Spinach: 50g (1.5 cups, fresh), Feta cheese: 30g (2 tbsp, crumbled), Garlic: 6g (2 cloves, minced), Sun-dried tomatoes: 20g (2 tbsp, chopped), Olive oil: 10ml (2 tsp), Lemon juice: 5ml (1 tsp), Dried oregano: 1g (1/4 tsp), Paprika: 1g (1/4 tsp), Cauliflower: 150g (1.5 cups, florets), Salt and Black pepper: to taste
1. Prepare cauliflower: Steam or roast 150g cauliflower florets until tender (about 10-12 minutes). Season 150g chicken breast with 1g dried oregano, 1g paprika, a pinch of salt, and black pepper. Heat 10ml olive oil in a separate skillet over medium heat and cook the chicken breast for about 7-10 minutes, turning occasionally, until cooked through. 2. Sauté spinach and sun-dried tomatoes: In the same pan, add 50g spinach and 20g chopped sun-dried tomatoes, cooking for 2-3 minutes until the spinach is wilted. Remove from heat. 3. Assemble the dish: Slice the cooked chicken breast and place next to the cooked cauliflower, and add a squeeze of lemon juice (optional).
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