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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.




Ingredients
  • 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
Preparation
  • 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
Calories
886 kcal
Fat
46 g
Proteins
77 g
Carbs
48 g