Spinach Stuffed Chicken with Potatoes and Salad

Ingredients

• Chicken Breast200 g
• Spinach1/2 cup (15 g)
• Garlic1 clove (3 g)
• Potato1 medium (180 g)
• Lettuce1 cup (35 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Wash and cut the potatoes into pieces. Boil for 8-10 minutes. Drain.

2. 2

   Step 2

   Simultaneously, wash the spinach leaves and dry very well. Meanwhile, heat half of the oil in a pan over medium heat.

3. 3

   Step 3

   Chop the garlic and spinach. Sauté over medium heat for a few minutes until it reduces in volume. Set aside.

4. 4

   Step 4

   Simultaneously, cook the chicken breast. Place the chicken on a cutting board and cut in half lengthwise. Flatten with a meat pounder and salt and pepper.

5. 5

   Step 5

   Place the spinach stuffing on the chicken breast. Roll up and tie with kitchen string.

6. 6

   Step 6

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

7. 7

   Step 7

   Once cooked, remove and slice to serve.

8. 8

   Step 8

   For the salad, shred the lettuce and slice the tomato. Season with lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Serve the spinach stuffed chicken with potatoes and salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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