Low Fat Baked Chicken Roll
Elevate your weeknight dinner game with this flavorful and nutritious Low Fat Baked Chicken Roll recipe! Perfectly seasoned boneless, skinless chicken breasts are flattened and stuffed with a delectable mixture of sautéed spinach, red bell pepper, and low-fat mozzarella cheese, bringing a burst of vibrant flavors to every bite. Each roll is brushed with Dijon mustard for a tangy kick, drizzled with zesty lemon juice, and baked to golden perfection—no frying necessary! This easy-to-make dish is high in protein, low in fat, and irresistibly satisfying, making it a wholesome choice for health-conscious foodies. Serve it sliced and garnished with fresh parsley for an elegant presentation that’s ideal for family dinners or special occasions. Quick to prepare, deliciously light, and packed with nutrients, this recipe is your go-to for a guilt-free indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 medium red bell pepper
- 2 cloves garlic
- 0.5 cup low-fat mozzarella cheese
- 2 tablespoons dijon mustard
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- cooking spray
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Flatten each chicken breast to about 1/2 inch thickness by placing them between two sheets of plastic wrap and gently pounding with a meat mallet.
Season the chicken breasts with salt and pepper.
In a skillet over medium heat, add olive oil. Once hot, add minced garlic and cook until fragrant, about 1 minute.
Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Transfer the mixture to a bowl and let it cool slightly.
Dice the red bell pepper and mix it into the cooled spinach along with low-fat mozzarella cheese.
Spread 1/2 tablespoon of dijon mustard on each chicken breast, then evenly distribute the spinach mixture over the mustard.
Roll up each chicken breast from the narrow end, securing with toothpicks if necessary.
Lightly coat a baking dish with cooking spray and place the chicken rolls seam side down.
Drizzle lemon juice over the chicken rolls and sprinkle with chopped parsley.
Bake in the preheated oven for about 25 minutes, or until the chicken is fully cooked and the juices run clear.
Remove from the oven, let rest for 5 minutes before slicing into rounds, and serve warm.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 237.1 g | 474% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 530 mg | 41% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2260 mg | 48% | |
*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.
