Kana Kinuski-Chilli-Balsamico-Kastikkeessa
recipe

A delicious chicken dish that combines sweetness and spiciness, served on a bed of spinach. A quick and nutritious meal perfect for everyday or special occasions.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 1 tablespoon oil
- 50 g almond flakes
- 1 small onion, chopped
- Black pepper to taste
- Salt to taste
- 4 tablespoons white sugar
- 15 tablespoons water
- 500 g frozen spinach
- 600 g boneless chicken fillets (4 pieces)
- 15 tablespoons balsamic vinegar
- 2 cloves garlic, crushed
- 1-2 chilies, chopped
- 1 kg potatoes
- 1 tablespoon chicken stock (touch-of-taste)

Instructions:

1. Boil the potatoes in salted water until cooked. Drain and keep warm.
2. Heat oil in a pan and add the chopped onion. Sauté for a few minutes until translucent.
3. Add the chicken fillets to the pan and cook until golden brown and cooked through. Season with salt and black pepper.
4. Add the frozen spinach to the pan and stir. Allow it to thaw and heat through.
5. Meanwhile, prepare the sauce: combine balsamic vinegar, sugar, water, crushed garlic, and chopped chili in a pot. Heat until the sugar dissolves and the sauce thickens.
6. Add the chicken stock to the sauce and mix well.
7. Serve the chicken on top of the spinach, drizzle the sauce over it, and sprinkle almond flakes for garnish.
8. Serve with the boiled potatoes on the side.

Nutritional Information (per serving):

- Calories: 550 kcal
- Protein: 40 g
- Carbohydrates: 45 g
- Fat: 25 g
- Fiber: 5 g

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