Mouthwatering Italian Snack: Paleo-Friendly Roasted Vegetable Stuffed Chicken Rollups with Fresh Basil

Allergens

N/A

Ingredients

• 1. 4 large boneless, skinless chicken breasts 2. 2 cups mixed bell peppers (red, yellow, and orange), chopped 3. 1 cup zucchini, chopped 4. 1/2 cup cherry tomatoes, halved 5. 1/2 cup red onion, chopped 6. 4 cloves garlic, minced 7. 1/4 cup olive oil 8. Salt and pepper, to taste 9. Fresh basil leaves 10. 1 cup shredded mozzarella cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix bell peppers, zucchini, cherry tomatoes, red onion, garlic, olive oil, salt, and pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetable mixture onto a baking sheet lined with parchment paper and roast for 20 minutes or until tender. Remove from oven and let cool slightly.
4. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness using a rolling pin or meat mallet. Season with salt and pepper.
5. Arrange half of the roasted vegetables on each flattened chicken breast, leaving a border around the edges. Top with fresh basil leaves and mozzarella cheese (if using).
6. Carefully roll up the chicken breasts, starting from the narrow end, and secure with toothpicks if necessary.
7. Place the stuffed chicken rollups in a baking dish, seam side down. Bake for 20 25 minutes or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
8. Serve with additional roasted vegetables and a drizzle of balsamic glaze.

Chef’s Insight

The combination of roasted vegetables and fresh basil adds depth to the dish while keeping it light and healthy.

Notes

Ensure that the vegetables are evenly distributed throughout the chicken for an optimal balance of flavors in each bite.