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Juicy smoked paprika chicken breast sliced over a bed of creamy green spinach
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High Protein Smoked Paprika Chicken with Creamed Spinach

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 1 servings
Calories: 485kcal

Ingredients

  • 200 g boneless skinless chicken breast
  • 2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sal t
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 200 g fresh baby spinach
  • 80 g plain non-fat Greek yogurt
  • 20 g grated Parmesan cheese
  • 1 clove garlic , minced
  • 1 pinch ground nutmeg

Instructions

  • Pat the chicken breast dry and season both sides evenly with smoked paprika, garlic powder, salt, and pepper.
  • Heat olive oil in a heavy-bottomed skillet over medium-high heat.
  • Place chicken in the skillet and cook for approximately 6 to 8 minutes per side, reaching an internal temperature of 165°F (74°C). Remove and rest for 5 minutes.
  • In the same skillet, sauté minced garlic for 30 seconds until aromatic.
  • Add baby spinach to the pan and cook until fully wilted, approximately 2 to 3 minutes.
  • Reduce heat to low and fold in the Greek yogurt, Parmesan cheese, and nutmeg.
  • Stir the spinach mixture until a creamy consistency is achieved, ensuring the yogurt does not boil.
  • Slice the chicken and serve immediately with the creamed spinach.