Ingredients

Chicken
• 250 grams chicken breast. (I went for skinless.) Note: I did not butterfly or tenderize it in any way.
• A quarter of the bottle of marinade
• A drizzle of olive oil (I did this because the chicken was skinless, but next time, I'll try making it without any oil and see how that works out)
Sauteed Mushrooms
• 2/3 cups fresh, sliced button mushrooms
• 1 teaspoon of butter
• drizzle of balsamic vinegar
• half a teaspoon of finely chopped garlic
• a pinch of salt
• a quarter teaspoon chili flakes (this is optional because I like everything a little spicy)
Spinach
• 2/3 cups of boiled spinach. (I keep some boiled and frozen spinach on hand at all times. I thaw it when needed for a quick meal)
• 1 teaspoon garlic (I like things very garlicky. You can actually use a lot less)
• 1/4 teaspoon chilli flakes
• pinch of salt
• drizzle of mustard oil.

Instructions

Chicken
1. Mix the marinade to the chicken in a ziplock bag and refrigerate overnight.
2. Bring the chicken to room temperate for quicker and more even cooking.
3. Slap it onto a hot pan. I went for a non-stick pan. Now, a chicken breast that hasn't been butterflied is a really thick slab of meat, so I covered the pan with a lid and left it to cook on low heat for a good 20 minutes, turning it over every 10 minutes.
4. Once the water had dried, I added more water, covered with a lid and cooked for another 20 minutes to get it nice and tender.
Sauteed Mushrooms
5. Add all these ingredients into a hot skillet and sauté on high flame for 2-4 minutes.
Spinach
6. Mix all the ingredients in a small pan. Add a couple of tablespoons of water and bring to a boil. When the spinach reaches the consistency that can be eaten with a fork, you're done.