Shortcut Stuffed Chicken Rolls with Veggies
Elevate your weeknight dinner game with these Shortcut Stuffed Chicken Rolls with Veggies! This family-friendly recipe combines tender, juicy chicken breasts stuffed with a creamy spinach and cheese filling, all seasoned to perfection with garlic, onion powder, and smoked paprika. Baked together with a medley of colorful roasted vegetables like asparagus, cherry tomatoes, and baby carrots, this one-pan meal is both convenient and nutritious. With just 15 minutes of prep time, this dish is perfect for busy evenings yet impressive enough to serve at gatherings. Whether you're looking for a flavorful low-carb option or a wholesome meal bursting with nutrients, this recipe delivers on all fronts. Serve these golden brown chicken rolls hot, and watch your loved ones savor every bite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 tablespoons cream cheese
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 bunch asparagus
- 1.5 cups cherry tomatoes
- 1 cup baby carrots
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil or nonstick spray.
Place the chicken breasts on a flat surface and, using a sharp knife, carefully butterfly them by slicing horizontally three-quarters of the way through. Lay the chicken open like a book and cover with plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, if necessary.
In a bowl, combine cream cheese, shredded mozzarella, garlic powder, onion powder, half the smoked paprika, and half the salt. Mix until smooth. Add the fresh spinach and stir until well incorporated.
Divide the spinach-cheese filling evenly among the chicken breasts. Spread the filling on one side of each, then roll the chicken tightly from one end to the other. Secure with toothpicks if required.
Drizzle 1 tablespoon of olive oil over the rolled chicken breasts and sprinkle with the remaining paprika, salt, and black pepper.
Arrange the chicken rolls on one side of the prepared baking sheet.
In a separate bowl, toss the asparagus, cherry tomatoes, and baby carrots with the remaining olive oil, salt, and black pepper. Spread the vegetables on the other side of the baking sheet in a single layer.
Bake for 25-30 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Flip the chicken rolls halfway through cooking for even browning, and give the veggies a quick stir if needed.
Remove the toothpicks before serving. Plate the chicken rolls alongside the roasted vegetables for a balanced and delicious meal.
Serve hot and enjoy your Shortcut Stuffed Chicken Rolls with Veggies!
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 4217 mg | 183% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 23.6 g | ||
| Protein | 262.5 g | 525% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1195 mg | 92% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3816 mg | 81% | |
*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.
