Broccoli and Cauliflower Stuffed Chicken Roll


Ultra Basic





A recipe allowed in a / diet.

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 a touch of broccoli and cauliflower. As for the side, since we’re keeping things light, we recommend an arugula salad, flavored with apple and parmesan.

Nutritional Chart

Calories: 443 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 24 g
  • 37 g
  • 23 g

Ingredients Needed for Broccoli and Cauliflower Stuffed Chicken Roll

2 cauliflower florets
2 broccoli florets
1 teaspoon butter
½ teaspoon dried oregano
½ teaspoon pepper
½ teaspoon sumac
½ lemon
10 ounces of chicken breast
1 tablespoon olive oil
salad :
3 ounces of arugula
4 cherry tomatoes, halved
1 apple, diced
½ lemon
¼ cup parmesan, shredded
balsamic glaze

How to Make Broccoli and Cauliflower Stuffed Chicken Roll

  1. Preheat the oven to 360°F/180°C.
  2. First pass the broccoli and cauliflower through a shredder.
  3. Heat a saucepan over medium heat, add the butter in it and melt it.
  4. Add the shredded veggies and season with oregano, salt, pepper, and sumac.
  5. Squeeze the juice out of half a lemon, stir, and cook for half a minute more.
  6. Next place the chicken breast on a wooden board. Horizontally slice it through the middle to make room for the filling.
  7. Cover the chicken with foil and level it with a rolling pin.
  8. Season it with salt and add the veggie filling inside. Secure the filling by tying the chicken with string at the ends.
  9. Lay the chicken in a baking tray, season it with salt, and pour the olive oil.
  10. Bake it for the next 25 minutes!
  11. For the salad, add the arugula, cherry tomatoes, and apple in a salad bowl. Season with salt, add lemon juice, and shredded parmesan.

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