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Essential Spinach260g
260gItem price
£1.60Price per unit
£6.16/kgEarthy beetroot, juicy chicken and creamy spinach, all wrapped up in a pillowy flatbread. It’s a winner.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Boil a kettle. Put ¾ of the spinach in a colander over the sink and pour over the just-boiled water to wilt. Leave to drain. Meanwhile, cut each chicken breast into 3, then coat in the shawarma seasoning and oil; season. Heat a griddle pan over a mediumhigh heat. Cook the chicken for 4-5 minutes on each side, until cooked through, the juices run clear and there is no pink meat remaining.
While the chicken cooks, squeeze the excess water from the wilted spinach, then roughly chop and put in a bowl with the yogurt and chopped dill. Stir in the lemon juice; season.
Heat the flatbreads according to pack instructions, then top with the spinach mixture and sliced beetroot. Add the chicken, scatter over the remaining dill fronds and spinach leaves, then fold up to serve.
Typical values per serving when made using specific products in recipe
Energy | 2,108kJ/ 500kcals |
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Fat | 9.8g |
Saturated Fat | 3.1g |
Carbohydrates | 58g |
Sugars | 17g |
Fibre | 7.6g |
Protein | 40g |
Salt | 1.7g |
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£8.67/kg0 added
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£1.50Price per unit
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£4.60/kg