Ingredients for your lunch

Pancakes with Chicken, Spinach and Dried Tomatoes

Serves 2 // 20 minutes.

Ingredients:

  • 80g oatmeal
  • 2 eggs
  • 100 ml of cow’s milk
  • 200g chicken
  • 50g sandwich creamy cheese
  • 30g of dried tomatoes
  • 100g spinach
  • 10 ml of rapeseed oil
  • 100ml of natural yogurt
  • 10g of garlic
  • salt, pepper, herbes de Provence
Spinach

Directions:

  1. Blend oatmeal.
  2. Eggs, milk, blended oats mix to a smooth mass with a pinch of salt, pepper, and herb de Provence.
  3. From the resulting mass, fry pancakes into 5 ml of rapeseed oil.
  4. Cut the chicken into small cubes, marinate in spices: salt, pepper, marjoram, and sweet pepper.
  5. Fry it on the remaining oil.
  6. In the end, add chopped dried tomatoes and fresh spinach.
  7. Put under cover until the spinach fades.
  8. Remove the lid and add the cream cheese, stirring constantly.
  9. Fill up pancakes with stuffing and wrap it in a roll.
  10. Prepare garlic sauce with natural yogurt, garlic, and herbs de Provence.
  11. Pancakes serve with sauce.
Fresh spinach

Nutrition Facts (per serving):

  • Kcal: 504 kcal
  • Protein: 39.83 g
  • Fat: 22.42 g
  • Carbohydrates: 38.44 g
  • Fiber: 6.21 g
  • Na: 770.12 mg
  • K: 1347.95 mg
  • Ca: 186.24 mg
  • P: 668.46 mg
  • Mg: 157.87 mg
  • Fe: 6.19 mg
  • Zn: 3.65 mg
  • Vit A: 594.5 ug
  • Vit D: 0.96 ug
  • Vit E: 3.26 mg
  • Vit B1: 0.41 mg
  • Vit B2: 0.76 mg

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