Tuscan Chicken Roulade with Spinach and Roasted Vegetables

Ingredients

• 4 chicken breasts, pounded thin
• 2 cups baby spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup parmesan cheese, grated
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 4 cups mixed vegetables, diced (zucchini, bell peppers, onions)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a bowl, combine the chopped spinach, sun-dried tomatoes, parmesan, garlic, 1 tbsp olive oil, and a pinch of salt and pepper.