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south-african

Peri Peri Chicken with Spicy Spinach and Roasted Butternut

This pan-seared dish pairs chicken thigh, boneless and skinless with butternut squash, cubed, spinach, chopped and peri peri sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free Low carb
300 kcal 2000 kcal
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Estimated macros per portion

50 g Protein
61 g Carbohydrates
25 g Fat
12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 206g chicken thigh, boneless and skinless 249 kcal
  • 321g butternut squash, cubed 144 kcal
  • 138g spinach, chopped 32 kcal
  • 80g onion, sliced 32 kcal
  • 7g garlic, minced 10 kcal
  • 29g peri peri sauce 26 kcal
  • 16g olive oil 141 kcal
  • 2g paprika 6 kcal
  • 14g lemon juice 4 kcal
  • 2g salt 0 kcal
  • 1g black pepper 1 kcal
  • 23g water 0 kcal

Cooking instructions

  1. butternut squasholive oilsaltblack pepper
    Preheat oven to 220 C. Toss butternut with half the oil, salt, and pepper; roast 18-22 minutes until caramelized.
  2. chicken thighperi peri saucepaprikasalt
    Rub chicken with peri peri sauce, paprika, and a pinch of salt.
  3. chicken thigholive oil
    Heat a pan over medium-high. Add remaining oil and sear chicken 3-4 minutes per side, then lower heat and cook until done through.
  4. oniongarlic
    In the same pan, add onion and cook 2 minutes. Add garlic and cook 30 seconds.
  5. spinachlemon juicewater
    Add spinach and a splash of water; cook until wilted. Stir in lemon juice and adjust seasoning.
  6. chicken thighbutternut squashspinach
    Serve sliced chicken with roasted butternut and spicy spinach.

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