Chicken Breast Roll with Vegetables
Lean chicken breast stays juicier thanks to the vegetable filling and the tight baked roll format. It is high in protein and low in carbs, making it useful for a filling keto dinner or sliced cold meal. Tomatoes and basil keep the flavor fresh and bright.
Slice chicken breast (700 g) into one large sheet, pound it lightly, place it on parchment, and season with salt (5 g), ground black pepper (2 g), paprika (4 g), dried basil (2 g), and fresh thyme (3 g).
Spread garlic (6 g), zucchini (70 g), tomatoes (70 g), spinach leaves (10 g), and fresh basil (5 g) over the surface, roll it up tightly, and secure it with parchment. Bake at 180 °C for 35 minutes, cool completely, and keep refrigerated in the same parchment for up to 4 days.
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