Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories446.3 kcal (22%)
Total Fat17.9 g (26%)
Carbs18.8 g (7%)
Sugars4.4 g (5%)
Protein51.7 g (103%)
Sodium473.8 mg (24%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Trim the leeks. Halve lengthways and finely slice.
Step 2
Cut the lemon in half. Zest and juice one half, and cut the other half into wedges.
Step 3
Roughly chop the capers and finely chop the leaves of the parsley, keeping extra leaves reserved for serving.
Step 4
Heat 1/3 of the oil in a large, high-sided frying pan over a medium heat, then fry the leeks with a pinch of salt for 5 minutes until softened.
Step 5
Transfer the softened leeks to a plate.
Step 6
Meanwhile, tip the flour onto a large plate. Season.
Step 7
Toss the chicken in the flour until evenly coated.
Step 8
Add the remaining oil to the pan, increase the heat to medium-high and fry the chicken for 2-3 minutes on each side until golden brown.
Step 9
Meanwhile, in a jug, mix together the stock, lemon zest and juice and capers.
Step 10
Turn the heat down to a medium-low, pour in the stock mixture, season and bring to a gentle simmer.
Step 11
Cook for 5 minutes or until the sauce has thickened slightly and the chicken is cooked through - no pink meat remains and the juices run clear.
Step 12
Add the softened leeks, chopped parsley, and baby spinach. Stir together with the chicken to combine.
Step 13
Cook for a further 2 minutes, until the spinach has wilted.
Step 14
Serve with a sprinkle of extra parsley leaves and lemon wedges, and crusty bread on the side if liked.
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Notes
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