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.