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 Main course & One Pot Meals - Non Vegetarian

February 2012
Spinach Stuffed Grilled Chicken

  1. Slit chicken breast length-wise and season.
  2. Stuff with spinach mixture and grill with olive oil. Finish in a preheated oven at 180 ° C for 8-10 minutes.
  3. In a pan sauté onion and garlic in olive oil. Put chopped tomatoes and cook for 10 minutes.
  4. Put chopped basil leaves in the tomato sauce, adjust seasoning.
  5. Grill potato slices; arrange on a plate. Place the chicken breast on top.
  6. Arrange broccoli and vegetable batons neatly on a plate.
  7. Serve basil tomato sauce as an accompaniment to the dish.
Serves: 1
Preparation time: 20 minutes


  • Chicken breast 140 g (de-skinned and deboned with only the wing bone attached)
  • Spinach leaves 25 g (blanched, chopped and sautéed lightly in olive oil with seasoning)
  • Broccoli 1 floret (blanched and sautéed in olive oil with seasoning)
  • Carrot 10 g (blanched and cut into batons)
  • French beans 10 g (blanched and cut into batons)
  • Baby corn 5 g (blanched and cut into batons)
  • Spinach Stuffed Grilled Chicken Tomato 25 g (blanched and chopped roughly)
  • Garlic 5 g (peeled and chopped)
  • Onion 10 g (peeled and chopped)
  • Basil 2 sprigs
  • Olive oil 15ml
  • Salt to taste
  • Black pepper To taste (cracked)
  • Potato 2 (sliced and blanched)

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