Sautéed Chicken Thighs With Spinach and Cheese

Name: Sautéed Chicken Thighs With Spinach and Cheese
Yield: 1 serving
Cuisine: American
Ingredients: 1/3 of a thigh Chicken thigh meat; 2 Spinach; 1 tbsp Corn kernels if you have them; 1 pinch of each Salt and pepper; 1 slice Sliced cheese; 2 tsp Vegetable oil (olive oil)

cookpad.japan @cookpad_jp

I use this for bentos all the time, so I wanted to note it down

Turn the heat off before adding the sliced cheese to prevent it from burning.
You can leave out the corn if you like. I usually do. For 1 serving. Recipe by Mitsugashiwa

I use this for bentos all the time, so I wanted to note it down

Turn the heat off before adding the sliced cheese to prevent it from burning.
You can leave out the corn if you like. I usually do. For 1 serving. Recipe by Mitsugashiwa

cookpad.japan @cookpad_jp

I use this for bentos all the time, so I wanted to note it down

Turn the heat off before adding the sliced cheese to prevent it from burning.
You can leave out the corn if you like. I usually do. For 1 serving. Recipe by Mitsugashiwa

I use this for bentos all the time, so I wanted to note it down

Turn the heat off before adding the sliced cheese to prevent it from burning.
You can leave out the corn if you like. I usually do. For 1 serving. Recipe by Mitsugashiwa

Saved

Ingredients

1 serving

1/3of a thigh Chicken thigh meat
2Spinach
1 tbspCorn kernels if you have them
1 pinchof each Salt and pepper
1 sliceSliced cheese
2 tspVegetable oil (olive oil)

Saved

Steps

1

Cut the chicken into bite-sized pieces. Chop the spinach into 3 cm long pieces and soak in water.
2

Put the vegetable oil or olive oil in a frying pan and heat. Pan fry the chicken meat until browned on both sides.
3

When the pieces are browned put a lid on the pan and steam-fry for 2 to 3 minutes over low heat to cook through.
4

Add the drained spinach and corn to the pan, season with salt and pepper and sauté.
5

When the spinach is limp, add the ripped up sliced cheese and mix.