Chicken Roll-up with Spinach and Mushrooms and Salad

Ingredients

• Chicken Breast200 g
• Spinach1 cup (30 g)
• Garlic1 clove (3 g)
• Mushrooms1/2 cup (35 g)
• Lettuce1 cup (35 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1.5 tablespoon (15 ml)

Instructions

1. 1

   Step 1

   Wash the spinach leaves and mushrooms, dry very well. Separately, heat 1/3 of the oil in a pan over medium heat.

2. 2

   Step 2

   While heating, chop the garlic, cut up the spinach into pieces and slice the mushrooms.

3. 3

   Step 3

   Once heated, add the garlic with the mushrooms and a pinch of salt to the pan. Stir-fry for about 4 minutes and then add the spinach.

4. 4

   Step 4

   Leave for a few minutes until it reduces its volume. Remove from the heat and season with salt and pepper.

5. 5

   Step 5

   Simultaneously, cook the chicken breast. Place the chicken on a cutting board, open in half and cut in half lengthwise. Flatten with a kitchen hammer and season with salt and pepper.

6. 6

   Step 6

   Place the spinach and mushroom stuffing on top of the chicken breast. Roll up and tie with kitchen string or skewer.

7. 7

   Step 7

   Heat half of the remaining oil in the same pan over medium heat. Add the roll and brown on all sides so that it cooks well on the inside.

8. 8

   Step 8

   Cook for approximately 3 minutes per side, cover and cook for 4 more minutes. Once cooked, remove and cut into slices to serve.

9. 9

   Step 9

   At the same time, make the salad. Shred the lettuce and slice the cucumber and tomato.

10. 10

    Step 10

    Season with the remaining oil, lemon juice and salt and pepper to taste. Serve with the roll.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Roll-up with Spinach and Mushrooms and Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.