Ingredients

50g spinach
70g fine diced chicken breast (cooked weight)
4 medium mushrooms
1 teaspoon olive oil
1 clove garlic
1 teaspoon oregano
1 teaspoon lemon juice

Method

Preheat oven to 200 degrees Celsius and grease tray. Wash spinach and place in saucepan (no water added) on a moderate heat until spinach wilts. Drain and cool spinach and squeeze excess liquid out of spinach. Chop stems off mushrooms and keep. Heat olive oil in a saucepan, add garlic and herbs and chicken and mushroom stems and cook until golden. Mix in spinach and cook for 1 minute. Stir in lemon juice and remove from heat. Fill mushroom caps with mixture and place in oven for 10-15 minutes.

Protein count per serve: 10g
Serves 2