Chicken and Egg Spinach Rolls
Light, savory, and protein-packed — these chicken and egg spinach rolls make a perfect healthy main with a tangy vinaigrette twist.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 4 oz. Chicken, cooked and sliced
- 2 Eggs, lightly beaten
- ½ cup Green Onions, chopped
- ½ cup Red Bell Peppers, chopped
- 1 cup Baby Spinach, finely sliced
- 2 tsp. Olive Oil
- 1 tsp. Dijon Mustard
- 2 tbsp. Apple Cider Vinegar
- 1 tbsp. Olive Oil
- ¼ tsp. Sea Salt
- Pepper, to taste
Preparation
Step 1
Heat 1 tsp. olive oil in a non-stick skillet over medium heat.
Step 2
In a bowl, mix together eggs, chicken, green onion and bell peppers.
Step 3
Pour in mixture in heated skillet and let cook (stir often at first, when it starts to stick to the bottom, let sit). When the egg reaches a light brown color, flip
Step 4
Once cooked, remove from heat and place the spinach in the center of the “omelete”.
Step 4
Gently roll the omelet and transfer to a plate.
Step 5
In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, salt, and pepper to make the vinaigrette.
Step 6
Drizzle the vinaigrette over the roll before serving.
