Chicken breast stuffed with cottage cheese and spinach, with side salad

Ingredients (Serves: 2)

• Chicken breast400 g
• Cottage cheese120 g
• Baby spinach100 g
• Garlic6 g
• Olive oil20 g
• Iceberg lettuce100 g
• Tomato160 g
• Cucumber100 g
• Lemon30 g

Method

1. 1

   Preheat the oven to 200 °C. Heat 4 g of the oil in an oven-safe pan over medium heat, add the sliced garlic and the spinach and cook for 2 minutes, until the spinach wilts. Tip it onto a plate to cool and squeeze out the excess water.

2. 2

   Drain any liquid from the cottage cheese and mix it with the spinach, a pinch of salt and pepper.

3. 3

   Cut a deep pocket into the side of the chicken breast without cutting all the way through. Fill it with the mixture and close the opening with toothpicks. Season the outside with salt and pepper.

4. 4

   Heat another 4 g of oil in the same pan over medium-high heat and sear the chicken for 2-3 minutes per side, until golden. Move the pan to the oven and bake for 18-20 minutes, until cooked through with no pink in the middle.

5. 5

   Let the chicken rest for 5 minutes. Meanwhile, cut the lettuce, tomato and cucumber and dress with the rest of the oil, the lemon juice and salt. Remove the toothpicks, slice the chicken and serve it with the salad.

Nutrition per serving

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