Grilled Chicken and Roasted Mushroom and Spinach Salad with Lemon Garlic Dressing

Baking sheet/tray; Large skillet; Small bowl/jar; Whisk

10

35

Mediterranean

Grilled Chicken, Roasted Mushroom, Spinach Salad, Lemon Garlic Dressing

lunch, dinner

1

2 boneless skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

200g mushrooms, sliced

2 tablespoons olive oil

2 cloves garlic, minced

200g baby spinach leaves

2 tablespoons lemon juice

1 tablespoon olive oil

1 clove garlic, minced

Preheat the oven to 200°C. Place the chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil and season with garlic powder, oregano, salt and pepper. Bake for 20-25 minutes or until cooked through. Set aside to cool slightly before slicing into strips.

Heat a large skillet over medium-high heat and add the mushrooms. Cook for 5-7 minutes or until golden brown. Add the garlic and cook for an additional minute or until fragrant. Remove from heat and set aside.

In a large bowl combine the spinach leaves, mushrooms, chicken strips and lemon juice. Drizzle with olive oil and season with salt and pepper to taste.

To make the dressing combine the lemon juice, olive oil and garlic in a small bowl or jar and whisk together until combined. Drizzle over the salad before serving.

Calories – 590 kcal; Fat – 28 g; Carbohydrates – 22 g; Protein – 57 g; Sodium – 860 mg; Sugar – 4 g

Enjoy this delicious Mediterranean-inspired salad made with grilled chicken strips, roasted mushrooms, baby spinach leaves and a zesty lemon garlic dressing! It’s easy to make in just 35 minutes!

4

Kofta, a Middle Eastern meatball made with ground beef or lamb and spices, is a popular dish in Middle Eastern cuisine.