Grilled spinach-stuffed chicken with tomato and sweetcorn salad
From the foundersAlexander Eriksson·Founder & CEO
Juicy chicken breast fillets stuffed with fresh spinach and grated reduced-fat cheese, served with a warm salad of grilled plum tomatoes and sweet corn from the cob.
Ingredients
2 servings
- 500 gchicken breast fillet
- 200 gbagged spinach
- 80 gArla Köket grated reduced-fat cheese 12%
- 250 gPlum tomatoes Class 1
- 225 gPre-cooked vacuum-packed corn on the cob
- 1 mskrapeseed oil
- 1 klyftagarlic
- 1 tsklemon juice
How to make it
- 1
Heat the grill to medium-high direct heat.
- 2
Heat a frying pan on the hob with a teaspoon of the oil. Crush in the garlic and stir in half the spinach (100g) until wilted. Let it cool slightly and squeeze out the excess liquid.
- 3
Mix the cooked spinach with the grated reduced-fat cheese in a small bowl. Season lightly with salt and pepper.
- 4
Cut a deep slit lengthways in each chicken fillet to make a pocket. Fill the pockets with the spinach and cheese mixture. Close with cocktail sticks.
- 5
Brush the chicken fillets and the pre-cooked corn cobs with the remaining oil. Grill the chicken with the lid down for about 12-15 minutes, turning halfway, until the internal temperature reaches 72 degrees. Grill the corn at the same time so it chars nicely all over.
- 6
Halve the plum tomatoes and grill them quickly, cut side down, for 2-3 minutes.
- 7
Cut the kernels off the cobs and mix them in a bowl with the grilled plum tomatoes and the remaining fresh spinach (100g). Drizzle over lemon juice and season with flaky sea salt and freshly ground black pepper.
- 8
Remove the cocktail sticks from the chicken and serve straight away with the warm tomato and sweetcorn salad.
Kitchen tips
- Use wooden cocktail sticks and soak them in water for a while beforehand so they don't burn on the grill.
- Pat the chicken completely dry with kitchen paper before grilling for better grill marks.
AI-generated content. Always verify ingredients and allergen information yourself.
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