On a cutting board, with a sharp knife, halve the zucchini lengthwise and slice it; cut the green pepper into thin slices; cut each baby potato into six wedges; finely chop the onion and leek.
On the same board cut the chicken leg fillets into small bite-size pieces.
Heat a large non-stick pot over high heat with half the olive oil.
Sauté the chicken bites for 3–4 minutes until well browned on all sides, seasoning with salt and freshly ground pepper.
Once the chicken bites are cooked through, transfer them to a bowl.
Return the pot to high heat adding the remaining olive oil.
Add the onion, leek, zucchini, green pepper and potatoes; sauté 3–4 minutes, stirring so they soften without browning.
Sprinkle the flour over the vegetables and stir until no raw flour is visible.
Deglaze with the white wine and let it evaporate almost completely.
Add the peas, vegetable stock, salt and freshly ground pepper and mix well. When it comes to a boil, lower the heat and simmer the peas for 20–25 minutes.
During the last 6–7 minutes add the spinach, stirring until it wilts.
Return the chicken to the pot, add the dill, lemon zest and juice, sprinkle salt and freshly ground pepper, give one final stir, and serve.
