A low calorie and easy to make twist on the classic chicken in a white wine sauce for if you're looking for a tasty rich chicken dish with fewer calories
Place your chicken breasts on tin foil and season with coriander, basil, parsley, chilli flakes and salt and pepper, wrap and place in the over at 180-200 (Gas Mark 4 or 5) for 30 minutes
At the same time put your potatoes, skin on, into a pan of boiling water and let boil for the same amount of time
20 minutes after putting both your chicken and potatoes on, add oil to a pan and add your chopped leeks and garlic powder, let soften for 3-5 minutes. Add your spinach and let sweat, once a little bit of the water from the spinach has evaporated stir in your cream cheese and let melt into the natural juices of the vegetables. Stir on a low heat
Drain your potatoes but keeping around 20ml of the water, return them to the pan and over a low heat (with a splash of potato water) use a fork to gently crush your potatoes, stir in some butter and season
Remove chicken from oven and serve on a bed of creamy leeks and spinach and then add the potatoes on the side