Whole30 Baked Chicken Roll
Elevate your mealtime with this irresistible Whole30 Baked Chicken Roll—an elegant yet approachable dish packed with flavor and wholesome ingredients. Perfect for clean-eating enthusiasts, this recipe features tender chicken breasts rolled around a savory vegetable filling of baby spinach, red bell peppers, mushrooms, and fresh parsley, all lightly seasoned and complemented by a touch of almond flour and zesty lemon juice. Simple but impressive, the chicken is baked to perfection, resulting in juicy, golden rolls that are as nutritious as they are delicious. Ready in under an hour, this gluten-free and dairy-free recipe is ideal for a satisfying dinner or special occasion. Serve it alongside a crisp salad or roasted vegetables for a complete Whole30-approved meal.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 cups Baby spinach
- 1 cup Red bell pepper, diced
- 1 cup Mushrooms, sliced
- 0.5 cup Almond flour
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Place chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even 1/4-inch thickness.
In a mixing bowl, combine 1 tablespoon of olive oil with salt, black pepper, garlic powder, and onion powder. Rub this mixture over both sides of each chicken breast.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the baby spinach, red bell pepper, and mushrooms. Cook for about 5 minutes until the vegetables have softened.
Stir in the almond flour and fresh parsley into the vegetable mixture. Cook for an additional 2 minutes until combined.
Remove the skillet from the heat and mix in the lemon juice.
Place the flattened chicken breasts flat on a cutting board. Spoon the vegetable filling evenly onto each chicken breast, leaving a small border on all sides.
Carefully roll up each chicken breast tightly from one end to the other. Use toothpicks to secure each roll if needed.
Place the chicken rolls seam side down on a baking dish.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
Let the chicken rolls cool slightly before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 11.1 g | ||
| Protein | 232.5 g | 465% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 285 mg | 22% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 923 mg | 20% | |
*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.
