Paleo Baked Chicken Roll
Elevate your dinner game with this Paleo Baked Chicken Roll, a wholesome and vibrant dish that's as visually stunning as it is flavorful. These tender chicken breasts are pounded thin and stuffed with a mouthwatering mixture of sautéed spinach and sun-dried tomatoes, then rolled to perfection and coated in a crispy almond flour crust seasoned with fragrant Italian herbs. Baked to golden brown perfection, this gluten-free, dairy-free, and grain-free recipe is a true crowd-pleaser for those following a paleo lifestyle. Ready in under an hour, it’s the perfect centerpiece for a healthy weeknight dinner or an elegant dinner party. Serve hot and slice into spirals for a beautiful presentation that highlights every delicious layer!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 cups fresh spinach
- 0.5 cup sun-dried tomatoes
- 3 tablespoons olive oil
- 2 cloves minced garlic
- 1 tablespoon lemon juice
- 0.5 cup almond flour
- 1 teaspoon dried Italian herbs
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
Place the chicken breasts between two sheets of plastic wrap and pound to about 1/4 inch thick using a meat mallet or rolling pin.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet, stirring until wilted, about 3 minutes. Remove from heat and set aside.
Chop the sun-dried tomatoes into small pieces and combine them with the spinach mixture.
Lay the pounded chicken breasts flat and sprinkle with salt and black pepper. Divide the spinach and sun-dried tomato mixture evenly among the chicken breasts, spreading it over each one.
Carefully roll up each chicken breast tightly, securing with toothpicks if necessary.
Combine the almond flour, dried Italian herbs, and a pinch of salt and pepper in a shallow dish.
Brush each rolled chicken breast with the remaining olive oil and lemon juice, then roll in the almond flour mixture until evenly coated.
Place the chicken rolls seam-side down in the prepared baking dish.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and golden brown on the outside.
Let the chicken rolls rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 12.4 g | ||
| Protein | 229.4 g | 459% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 996 mg | 21% | |
*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.
