Low Sodium Baked Chicken Roll
Elevate your weeknight dinners with this flavorful and wholesome Low Sodium Baked Chicken Roll recipe. Served as a healthier twist on stuffed chicken, this dish combines tender, seasoned chicken breasts with a creamy ricotta and spinach filling that's packed with herbs, garlic, and a bright touch of lemon zest. Rolled and baked to perfection with a hint of sweet paprika and brushed olive oil, these chicken rolls are juicy, vibrant, and beautifully golden. With minimal prep time and a sodium-conscious Greek yogurt dipping sauce to accompany it, this 30-minute meal is perfect for those looking to enjoy a light yet satisfying protein-packed dinner. Ideal for family meals or entertaining, this recipe balances bold flavors while staying heart-healthy – a true win for your taste buds and wellness goals!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 cup spinach leaves
- 0.5 cup low-fat ricotta cheese
- 1 clove garlic clove, minced
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 0.5 teaspoon sweet paprika
- 0.25 cup plain Greek yogurt
Instructions
Preheat your oven to 375°F (190°C).
Carefully butterfly the chicken breasts by slicing them horizontally to create a pocket, ensuring not to cut all the way through.
Place the chicken between two sheets of plastic wrap, and gently pound them into even thickness using a meat mallet about 1/4 inch thick.
In a bowl, mix the ricotta cheese, spinach leaves, minced garlic, lemon zest, black pepper, and dried oregano until well combined.
Lay the chicken breasts flat on a cutting board. Spread half of the ricotta-spinach mixture evenly over each chicken breast.
Carefully roll up each chicken breast, tucking in the sides as you roll. Secure with toothpicks to hold the stuffing inside.
In a small bowl, mix the olive oil and sweet paprika. Brush it over the chicken rolls to coat them evenly.
Place the chicken rolls seam-side down on a baking dish or tray lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and a thermometer reads 165°F (74°C).
Remove the chicken rolls from the oven and let them rest for 5 minutes before slicing.
Serve each chicken roll sliced, with a dollop of plain Greek yogurt on the side as a low-sodium dipping sauce.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 409 mg | 18% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 505 mg | 39% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1343 mg | 29% | |
*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.
