4–5 sun-dried tomatoes (in oil, drained and chopped)
1 tsp olive oil
Salt & black pepper
Dried oregano or basil (optional)
For the Quinoa Side:
½ cup quinoa
1 cup water
1 tsp olive oil
Juice of ½ lemon
Fresh parsley, chopped
Directions:
Preheat oven to 190°C (375°F).
Butterfly the chicken breasts and pound slightly to even thickness.
Sauté spinach in olive oil for 1–2 minutes until wilted.
Spread spinach and chopped sun-dried tomatoes over each breast, roll tightly, and secure with toothpicks.
Place in a baking dish, season with salt, pepper, and herbs. Bake for 25–30 minutes.
While baking, cook quinoa with 1 cup water. Once done, fluff with a fork, add olive oil, lemon juice, and parsley.
Slice chicken rolls and serve with quinoa on the side.
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