| Prep: 20 mins | Cook: 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 13g | 3g | 8g |
| sugars | fibre | protein | salt |
| 5g | 3g | 50g | 0.1g |
If there’s one dish that encapsulates my love for vibrant, health-conscious, and unashamedly delicious food, it’s the Grilled Chicken with New Zealand Spinach Puree. As someone who’s spent his life in the heart of NYC’s diverse culinary scene, I’m all about combining unique, globally-sourced ingredients to create a dining experience that’s flavorful, nourishing, and irresistibly satisfying, just like this recipe.
A Fusion of Flavors
Although the ingredients of the Grilled Chicken with New Zealand Spinach Puree might appear deceptively simple, they meld together to create a symphony of exciting taste experiences. Each component, from the succulent boneless chicken breasts to the vibrant New Zealand spinach—known for its impressive health benefits—plays a starring role in the final ensemble. The garlic and lemon introduce a delightful zing, and the sweet notes of honey add depth and complexity that elevate this dish from your regular weekday meal to a gourmet delight.
Reinventing Classic Combinations
This recipe feels reminiscent of the ever-popular pan-roasted chicken thighs, but brings a fresh perspective with its choice of a more adventurous liquid element: the spinach puree. I’ve found that it also pairs exceptionally well with a lemony pasta or a refreshing peach and avocado salad for a light, yet substantial meal.
As someone who loves the stage as much as the kitchen, each time I prepare this Grilled Chicken with New Zealand Spinach Puree, I’m reminded that cooking, like a good performance, is about more than just the final outcome. It’s about the narrative that unfolds as fresh ingredients transform before your eyes, the way each flavor profile complements the others, and that incredible feeling of satisfaction that comes from sharing a delicious creation with loved ones. That’s the magic of food work its miracle for me every time.
What You’ll Need
- 3 lbs of boneless, skinless chicken breasts
- 2 lbs of New Zealand spinach
- 1 cup of chicken broth
- 2 cloves of garlic
- 1/2 cup of unmanned olive oil
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of lemon zest
- Salt to taste
- Black pepper to taste
- 1 tablespoon of unsalted butter
- 2 tablespoons of honey
Method
Step One
Preheat the grill to medium-high heat. Season the chicken breasts generously with salt and pepper on both sides. Drizzle the olive oil over the chicken, making sure it’s well-coated.
Step Two
Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the chicken is no longer pink in the middle and the juices run clear.
Step Three
While the chicken is grilling, prepare the New Zealand spinach puree. Start by washing the spinach thoroughly and removing any tough stems. Next, blanch the spinach in boiling water for 2 minutes and then immediately plunge into ice water to stop the cooking process and retain the vibrant green color.
Step Four
In a blender or food processor, combine the cooled spinach, garlic cloves, lemon juice, lemon zest, honey, chicken broth, and a pinch of salt. Blend until the mixture is a smooth puree.
Step Five
In a saucepan, melt the butter over medium heat. Add the spinach puree to the pan and heat until it starts to simmer. Reduce the heat to low and cook for about 10 minutes, stirring occasionally. Add additional salt and pepper to taste.
Step Six
Once the chicken is done, remove it from the grill and let it rest for a few minutes. Serve the chicken with the New Zealand spinach puree on the side or drizzled on top.
