Spinach and Olive Stuffed Chicken with Grilled Vegetables

Ingredients

• Chicken Breast200 g
• Spinach1 cup (30 g)
• Garlic1 clove (3 g)
• Black Olives6 count (30 g)
• Zucchini1/2 count (100 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Wash and dry the spinach leaves. Then chop the garlic with the olives and cut the spinach.

2. 2

   Step 2

   Heat half the oil in a pan over medium heat.

3. 3

   Step 3

   Once heated, add the chopped and cut vegetables to the pan. Stir-fry for some minutes until they reduce their volume. Remove from heat and add salt and pepper.

4. 4

   Step 4

   At the same time, cook the chicken. Place the chicken on a cutting board, cut it in half lengthwise. Smash with a meat pounder and add salt and pepper.

5. 5

   Step 5

   Put the spinach filling on the chicken breast. Wrap it and tie with a kitchen string.

6. 6

   Step 6

   Add the roll in the previous pan and brown all its sides until well cooked in the inside. If you want, you can cover for an even cooking process.

7. 7

   Step 7

   Once cooked, remove and slice.

8. 8

   Step 8

   At the same time, slice the zucchini and grill over medium heat with the remaining oil.

9. 9

   Step 9

   Brown both sides for about 2-4 per side. Remove and add salt and pepper to taste.

10. 10

    Step 10

    Cut the tomato into wedges. If you want, you can grill for some minutes.

11. 11

    Step 11

    Serve the vegetable stuffed chicken on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach and Olive Stuffed Chicken with Grilled Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.