Low Carb Baked Chicken Roll
Elevate your low-carb dinner game with this delicious Low Carb Baked Chicken Roll! This protein-packed dish features tender chicken breasts stuffed with a creamy blend of sautéed spinach, rich cream cheese, and nutty Parmesan, seasoned with garlic and a hint of red pepper flakes for a subtle kick. Rolled, seared to golden perfection, and baked with aromatic Italian herbs, each bite offers a delightful balance of flavors and textures. Perfect for meal prep or a wholesome weeknight dinner, this gluten-free recipe is an irresistible combination of comfort and health. Serve these savory chicken rolls with a fresh salad or roasted veggies for a satisfying, keto-friendly meal that’s as beautiful as it is tasty!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 150 grams Spinach
- 100 grams Cream cheese
- 50 grams Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian herbs
- 0.25 teaspoon Red pepper flakes
- 8 Toothpicks or kitchen twine
Instructions
Preheat the oven to 200°C (400°F).
Place the chicken breasts on a cutting board. Using a sharp knife, cut horizontally through the thickest part of each breast to make a pocket but do not cut all the way through.
Flatten the chicken breasts by placing them between two sheets of plastic wrap and gently pounding them with a meat mallet until they are of an even thickness, about 1/4 inch.
In a skillet over medium heat, add 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant.
Add the spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked spinach, cream cheese, Parmesan cheese, salt, black pepper, and red pepper flakes. Mix well until all ingredients are thoroughly combined.
Lay each chicken breast flat and place an equal portion of the spinach and cheese mixture on one end of each breast.
Carefully roll the chicken breast from one end to the other, encasing the filling completely. Secure each roll with toothpicks or kitchen twine.
Heat the remaining tablespoon of olive oil in the skillet over medium-high heat. Add the chicken rolls and sear for 2-3 minutes on each side until golden brown.
Transfer the seared chicken rolls to a baking dish and sprinkle the dried Italian herbs over the top.
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 74°C (165°F).
Remove the chicken rolls from the oven. Let them rest for 5 minutes, then remove the toothpicks or twine.
Slice the chicken rolls into rounds and serve warm alongside your favorite low-carb side dish or salad.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 4200 mg | 183% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.5 g | ||
| Protein | 244.7 g | 489% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 835 mg | 64% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1060 mg | 23% | |
*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.
