Spinach-and-Parmesan Chicken Roulades
Marinated Tomatoes
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts
- 3 cups baby spinach
- ⅔ cup grated Parmesan cheese
- 1 clove garlic, minced
- Grated zest and juice from ½ lemon
- ¼ tsp salt
- ¼ tsp pepper
- 1½ tsp olive oil
Instructions
- Preheat oven to 450°F. Pound chicken to ¼-inch thickness. Arrange spinach on chicken; top with cheese, garlic, lemon zest, salt, and pepper.
- Roll up; secure with wooden toothpicks.
- Cook roulades in hot oil in an ovenproof skillet over medium-high heat 6 to 7 minutes, turning to brown on all sides.
- Transfer pan to oven. Bake 8 to 9 minutes or until done. Drizzle lemon juice over chicken.
Side Dish Ingredients
- 1 pint grape tomatoes
- ¼ cup sliced red onion
- 1 Tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- ¼ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Place tomatoes in a large bowl. Add onion, oil, vinegar, salt, and pepper. Toss; let stand 10 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
315
|
80
|
395
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 45 | 1 | 46 |
| Carb (g) | 5 | 8 | 13 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 634 | 161 | 795 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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