Dairy-Free Baked Chicken Roll
Indulge in the wholesome flavors of this Dairy-Free Baked Chicken Roll, a healthy and flavorful dish that’s perfect for weeknight dinners or special occasions. Tender, pounded chicken breasts are rolled around a vibrant, savory filling made with fresh spinach, sweet red bell peppers, garlic, and aromatic basil. Coated in crispy non-dairy breadcrumbs and baked to golden perfection, this recipe is free of dairy but full of bold taste, making it ideal for those with dairy sensitivities or anyone seeking a lighter meal option. With its beautiful presentation and quick prep time of just 20 minutes, these delicious chicken rolls are as impressive as they are easy to make. Serve them sliced with a side salad or roasted vegetables for a complete, satisfying meal. Plus, it's naturally packed with lean protein and wholesome ingredients—your family will love every bite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cups fresh spinach
- 1 medium, chopped red bell pepper
- 2 cloves, minced garlic
- 10 pieces, chopped fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 16 pieces toothpicks
- 1 cup non-dairy breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to about 1/4-inch thickness.
In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped red bell pepper and cook for 3-4 minutes until they start to soften.
Add the fresh spinach and cook for another 2 minutes until wilted. Remove from heat and stir in the chopped basil leaves, salt, and black pepper.
Place a portion of the sautéed vegetable mixture onto each chicken breast.
Roll the chicken tightly around the vegetable filling, starting from the wider end. Secure each roll using toothpicks.
Brush the outside of the chicken rolls with the remaining tablespoon of olive oil and lemon juice.
Coat each chicken roll evenly with non-dairy breadcrumbs by rolling them gently in a shallow dish or plate filled with the breadcrumbs.
Place the chicken rolls in a baking dish. Bake in the preheated oven for 25-30 minutes or until the chicken is fully cooked and the juices run clear.
Remove the toothpicks carefully before serving the chicken rolls.
Let the chicken rolls rest for a few minutes out of the oven, then slice and serve warm.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3927 mg | 171% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 9.6 g | ||
| Protein | 234.1 g | 468% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 265 mg | 20% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2307 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
