Keto Spinach And Chicken Skillet Recipe

About this recipe

A hearty and keto-friendly dinner featuring tender spinach, seasoned chicken, and a creamy egg mixture. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 450G Shazans Chicken Diced Breast
• Pack Tray Of 30 Medium Free Range Eggs
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 395G D'Aucy Chopped Spinach
• Bunch Spring Onion (Bunch)
• 1 L Eat Wholesome Organic Raw Apple Cider Vinegar With Mother
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Rinse the spinach thoroughly, trim the stems, and tear any large leaves in half. Shake to dry.
2. 2. In a very large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 cup of diced chicken breast and cook until browned and fully cooked, about 5-7 minutes.
3. 3. Reduce the heat to low and stir in 1 teaspoon of apple cider vinegar.
4. 4. In a small bowl, whisk together 1 egg and 2 tablespoons of double cream until smooth. Pour the mixture into the skillet and stir to combine.
5. 5. Add the spinach to the skillet, a handful at a time, stirring and letting it cook down before adding more. Continue until all the spinach is wilted.
6. 6. Sprinkle 1 sliced scallion over the top and stir gently to combine.
7. 7. Season with salt and pepper to taste. Serve immediately for a warm and satisfying keto dinner.