Chicken Roll with Spinach, Bacon, and Mushrooms
Chicken mince and eggs provide protein, while spinach adds fiber, folate, and a little magnesium. Bacon helps keep the roll juicy, so it works well for a filling keto dinner.
Combine chicken mince (500 g) with thawed spinach (90 g), eggs (100 g), salt, and spices, then blend the mixture with an immersion blender until smooth. Line a baking dish with parchment, spread the mince in an even layer, and bake at 180 degrees C for about 10 minutes so the base can set.
Lay the bacon strips (120 g) on cling film. Turn the partly baked chicken base onto the bacon, remove the parchment, and distribute mushrooms (100 g) over the surface, leaving a small border around the edge.
Roll it up tightly, secure the edge with toothpicks or kitchen string, and return it to the oven for about 30 more minutes. Let the roll rest briefly before slicing so it holds its shape better.
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