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Escalope of chicken with olives served on spinach leaves
Scaloppine di pollo alle olive su letto di spinaci
Meat Dishes for losing weigh
Escalope of chicken with olives served on spinach leaves

1 portion contains approximately:

323 kcal
51 g protein
11 g fat 
5 g carbohydrates 


  • 40 g onions

  • 500 g spinach (frozen)

  • 2 cloves of garlic

  • 12 pitted olives (6 green, 6 black)

  • 3 sundried tomatoes

  • 1 tbsp olive oil

  • 2 chicken breasts (180g each)

  • 1 tsp rapeseed oil

  • 100 ml vegetable stock

  • Nutmeg

  • Pepper

  • Salt

  • 1

    Peel and dice the onion and sauté in 1 tsp rapeseed oil until translucent.

  • 2

    Add the spinach and spices. Stir from time to time.

  • 3

    Peel the garlic and using a hand blender, roughly mix with the olives, dried tomatoes and olive oil.

  • 4

    Brush a pan with a little rapeseed oil and gently fry the chicken on both sides.

  • 5

    Pour in the vegetable stock, stir in the olive-tomato paste. Let the chicken simmer in the mixture for about 5 minutes.

  • 6

    Season the spinach again and arrange on warmed plates. Place the escalope on top and garnish with the olive-tomato paste.

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