Weekly Recipe
One‑Pan Chicken, Potato & Spinach Bake
Ingredients (serves 2‑3)
1 lb chicken breast (about 2 breasts)
3‑4 medium potatoes, sliced thin
4 cups fresh spinach (or 1 bag frozen, thawed & drained)
2 Tbsp oil (vegetable or any cheap cooking oil)
Salt, pepper, garlic powder, paprika (or any dried herbs) – about ½ tsp each
Optional: 1 tsp lemon juice or vinegar for brightness
Instructions
Preheat oven to 400 °F (200 °C).
Toss potato slices with a little oil and a pinch of salt; spread in a single layer on a baking sheet or shallow dish.
Bake 15 min while you season the chicken.
Rub chicken with oil, salt, pepper, garlic powder, and paprika.
After 15 min, lay the chicken on the potatoes, add spinach on top, and bake another 20‑25 min until the chicken is 165 °F and potatoes are golden.
Drizzle lemon juice or vinegar, if using, and serve.
Low‑cost tips – use a foil‑lined pan, a light oil spray, and frozen spinach if fresh is pricey.