Southwestern Chicken with spinach and mashed potatoes

Source

Prep Time

Cook Time

1 hr

Total Time

1 hr

Ingredients

Display units in Metric

Serves Change

¹⁄₄	cup	Brown Sugar
2	teaspoon	salt
2	teaspoon	paprika
1	teaspoon	chili powder
1	teaspoon	black pepper
4		boneless, skinless chicken breasts
1	tablespoon	Olive Oil
1	cup	grape tomatoes
16	cups	spinach leaves
2	pounds	potatoes pealed, quartered
²⁄₃	cup	buttermilk
4	tablespoon	scallions thinly sliced
2	tablespoon	butter
¹⁄₂	cup	sour cream
2	tablespoon	fresh lime juice

Boil potatoes in salted water until tender, about 15 min. Drain and return pan to dry over medium heat. Off heat, mash to desired consistency, then add the buttermilk, scallions, butter, and salt. Keep warm over very low heat.

Combine brown sugar salt and spices for chicken. Coat on both sides with rub. Heat 1 T. oil in a skillet, add chicken and cook until done, about 5 min per side. Remove and keep warm.

Heat 1 T. oil in a skillet, add tomatoes and saute 1 min. Add spinach and cook until wilted. Season with salt and pepper.

Combine sour cream, lime juice and salt.

To assemble, place potatoes on plate, top with sour cream, put spinach and tomatoes on potatoes and top with chicken.

Boil potatoes in salted water until tender, about 15 min. Drain and return pan to dry over medium heat. Off heat, mash to desired consistency, then add the buttermilk, scallions, butter, and salt. Keep warm over very low heat.
Combine brown sugar salt and spices for chicken. Coat on both sides with rub. Heat 1 T. oil in a skillet, add chicken and cook until done, about 5 min per side. Remove and keep warm.
Heat 1 T. oil in a skillet, add tomatoes and saute 1 min. Add spinach and cook until wilted. Season with salt and pepper.
Combine sour cream, lime juice and salt.
To assemble, place potatoes on plate, top with sour cream, put spinach and tomatoes on potatoes and top with chicken.

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