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Creamy Garlic Chicken with Spinach


Preparation Time
20 minutes

Cooking Time
Approximately 15 minutes


Allergy Information
Gluten Free, Wheat Free


  • 1 tbsp. Lucy Bee Coconut Oil
  • ½ red onion, peeled and chopped
  • 2-3 garlic cloves, peeled and chopped
  • ¼ green chilli, finely chopped
  • 2 chicken breasts, finely sliced
  • 150ml full fat milk
  • 2 tbsp. crème fraiche
  • 50g spinach
  • 1-2 tbsp. Dijon mustard, to taste
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • A handful of Parmesan, to serve


  1. Melt the Lucy Bee Coconut Oil in a frying pan, add the onion and sauté for a couple of minutes, until soft.
  2. Add the garlic and chilli and cook for a further couple of minutes, until slightly golden.
  3. Add the chicken and fry until cooked.
  4. Pour the milk over, add the crème fraiche, spinach, mustard and seasoning. Cook for 2-3 minutes, until the spinach has wilted.
  5. Great served with brown rice and a sprinkling of Parmesan.

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