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Broccoli and Cauliflower Stuffed Chicken Roll

Category Main Course
Servings one serving
Calories 886 calories
Skill Required Basic
Duration 40 minutes

If you’re planning a special dinner for tonight, you can’t go wrong with a delicious chicken roll. Don’t expect a heavy dish, because the filling is made of broccoli and cauliflower. As for the side, since we’re keeping things light, we recommend some arugula dressed up with apple and parmesan.

  • 2 cauliflower florets
  • 2 broccoli florets
  • 1 teaspoon butter
  • 1/2 teaspoon dried oregano
  • Salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sumac
  • 1/2 lemon
  • 10 ounces (285 grams) chicken breast
  • 1 tablespoon olive oil
  • For the salad:
  • 3 ounces (85 grams) arugula
  • 4 cherry tomatoes, halved
  • 1 small apple, diced
  • Salt
  • 1/2 lemon
  • 1/4 cup (35 grams) parmesan, shredded
  • Balsamic glaze
  • Preheat the oven to 360°F/180°C.
  • First shred the broccoli and cauliflower.
  • Place a skillet on medium heat, add the butter in it and melt it.
  • Add the shredded veggies and season with oregano, salt, pepper, and sumac.
  • Squeeze the juice out of half a lemon, stir, and cook for half a minute more.
  • Next place the chicken breast on a wooden board.
  • Butterfly the chicken breast, then cover it with foil and level it using a rolling pin or a meat tenderizer.
  • Season it with salt and spread the veggie filling on it.
  • Roll the chicken breast. Secure the filling by tying the chicken with string at the ends.
  • Lay the chicken roll in a baking tray, season it with salt, and drizzle some olive oil on it.
  • Roast it for the next 25 minutes!
  • For the salad, add the arugula, cherry tomatoes, and apple in a salad bowl. Season with salt, add lemon juice, and shredded parmesan.
  • Serve the chicken roll with fresh salad, and some balsamic glaze.
Nutrition Per Serving
886 kcal
46 g
77 g
48 g