Spring Leek and Chicken Dinner For Two

Spring Leek and Chicken Dinner

This is a delicious dinner that you can easily make in 30 minutes or less for dinner tonight. Just a few ingredients so you don’t have to labor over a hot stove so you can get out and enjoy the warmer spring evenings instead. It’s one of those dishes that you make one night for dinner and then add something extra the next night like a few leaves of chopped kale or florets of broccoli for another dinner. The trick to this meal is to marinade the chicken for most of the day with juicy lemon and herbs so it becomes really tender and delicious.

Spring Leek and Chicken Dinner for Two (serves 2 with leftovers for the next day’s lunch or dinner)


2 chicken breasts, cut up into 1 inch cubes
3 leeks, sliced and washed thoroughly
10 cremini mushrooms
2 shallots
1 lemon – juice and zet
1 tablespoon oregano or herbes de provence
Coconut or olive oil
Sea salt and black pepper
Optional: splash of white wine


  • (Try to do this in the morning) Place the diced chicken pieces into a bowl. Squeeze zest over the top and mix together with the zest and salt and herbs. Cover and place in fridge all day. Or let marinade in the fridge for at least an hour before you cook dinner.
  • Heat a large pan or cast iron skillet. Add 1 tablespoon of coconut or olive oil. When hot, add the chicken and all the lemony juice in the bowl. Cook until brown on both sides, stirring occasionally.
  • Add the shallots, leeks and mushrooms. Stir and add a splash of white wine if you want. Go on, have a few sips for yourself too.
  • Cover and leave for about 10 minutes until all the vegetables are soft.

Serve hot with pan juices with brown rice or even better – cauliflower rice.


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