Chicken and spinach bowls recipe
With tasty roast chicken, tart cranberries and earthy root veg mash, this super easy spinach bowl is ideal for a speedy lunch or to hand round at parties. Using a few time-saving shortcuts and a punchy mustard dressing made with just three ingredients, you can throw this delicious dish together in under 15 minutes.
See method- Makes 8
- 10 mins to prepare and 5 mins to cook
- 235 calories / serving
- Gluten-free
- Healthy
Ingredients
- 2 x 430g packs ready-to-eat roast chicken drumsticks, meat shredded
- 10g fresh flat-leaf parsley, chopped
- 240g pack baby spinach
- 40g dried cranberries
- 450g pack carrot and swede mash
For the dressing
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp wholegrain mustard
Each serving contains
- Energy
- 980kJ 235.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 10.8gProtein 19.1gFibre 1.6g
Method
- Mix the chicken, parsley, spinach and cranberries in a bowl, and heat the mash to pack instructions.
- Whisk together the dressing ingredients. Season to taste and toss with the chicken.
- Divide the mash between 8 small bowls and top with the chicken salad.
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