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Chicken and date involtini

This tasty morsel will become one of your favorite selections in your next bento box.

Shopping list:

  • 2 chicken breasts
  • 8 large medjool dates, pitted
  • Handful of baby spinach
  • Sea salt flakes and cracked black pepper
  • Zest and juice of 1 lemon
  • ¼ bunch chopped fresh thyme

Method:

  1. Butterfly the chicken breasts, making sure that it is the same thickness all over. Season with the sea salt flakes and cracked black pepper.
  2. Wilt the baby spinach in a fry pan with the zest and juice of the one lemon and the chopped fresh thyme. Refresh and set aside.
  3. Place the spinach in a line along the middle of the flattened chicken, place in the pitted medjool dates, then roll tightly, let set in the fridge.
  4. In a medium to hot frypan seal off the chicken with the sea salt and cracked black pepper, then roast at 180C for approximately 8 minutes or until cooked through
  5. Let cool thoroughly then slice into 3cm lengths and add to your bento box

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