I give all the credit to my husband for this Chicken and Veggie Roll-ups recipe. He made this on a weekend because it was a little more labor intensive then what we typically have time for during the week.
Enjoy!
Chicken and Veggie Roll-ups
4 chicken breasts cut in half
3 carrots cut into strips
3 zucchini cut into strips
3 tbsp olive oil
1/2 tsp sea salt
palm full of fresh minced rosemary
crushed black pepper to taste
8 slices of bacon
1/2 cup chicken broth
Preheat oven to 350 degrees. With a kitchen mallet, flatten the halved chicken breasts between two pieces of waxed paper. Toss the sliced carrots and zucchini with the olive oil, salt, pepper, and fresh rosemary. Place 2 zucchini and 2 carrot slices in the middle of the flattened chicken breasts, roll tightly, wrap with a piece of bacon, and secure with a toothpick. Place chicken in a baking dish and poor the chicken broth over the chicken roll-ups. Bake for 45 minutes or until chicken is tender and no longer pink in the middle. Quick tip – cook bacon prior to wrapping the chicken, but do not cook it until it’s too crisp to wrap! Also, make sure you thinly slice your veggies or they will not be cooked enough.
Sauce:
2 eggs
2 tbsp cider vinegar
1/2 tsp yellow mustard
1 tsp sea salt
1/4 tsp white pepper
a pinch or two of cayenne pepper
1 1/2 cups olive oil
1 tbsp lemon juice
Blend all ingredients except for olive oil and lemon juice. Once the ingredients are mixed, continue to blend and slowly add the oil and lemon juice until the sauce is mayo consistency. Add the chicken broth drippings from your pan and continue to blend until smooth. Poor of chicken veggie roll-ups and serve.
Regarding the sauce: use the whole egg? I would think you’d only want the yolks here. Wouldn’t leaving in the whites lead to mousse-like consistency?
I am astounded! This recipe looks amazing. Thanks for keeping up with this blog.
Hi! A friend just introduced me to your blog today and I’m so excited to start following it. I’ve been doing Crossfit for over a 1 1/2 years and I’m at a place now where I know I need to make improvements with my diet. My husband follows the Zone and loves it, but it just didn’t seem to work with me. I did the Paleo 30 day challenge 3 months ago and felt great! I love 5 lbs, and my strength and cardio stayed the same (maybe improved slightly). Since then I’ve become pregnant with my third and have been eating whatever makes me feel better, but now that I’m almost throught the first trimester I’m ready to give Paleo a try again. So, all that to say, I’m pumped to try out your recipes and I’m encouraged that this is do-able with young kids in the house!
My girlfriend and I made this tonight and it was amazing. I steamed some asparagus to accompany it and drizzled the sauce over it. I would pay top dollar for this in a restaurant. And it’s further proof of how eating paleo doesn’t have to be bland or boring (24 days and counting, btw). Thanks so much. Great recipe!
This recipe was sooo good! Thank you so much for all of the great recipes, we have tried many of them now. 🙂
Any suggestions for paleo friendly superbowl snacks?
I am definitely going to try this. Perfect addition to my diet, and so eye appealing.
This looks like a fun recipe to do with my kids. I really like your website and the ideas you have involving your children. I am a member at Crossfit One World and have been trying to eat strictly Paleo for the past month. I had tried the Zone and followed Mark Sisson’s Primal, but not strictly. My husband and I are trying to get out kids to eat Paleo, but they have become picky eaters. We tried your suggestion of having them help cook with us which has been helpful. I was wondering if you have any ideas for school lunches? Thanks again for the helpful information and delicious recipes you provide.
Hi All!
I was wondering what kind of bacon you guys use?
I went to trader joe’s and got the non-cured no nitrate bacon, what are your guys thoughts?
Sean
that is what we buy too!
Just a question about the eggs in the sauce. Does the warm chicken broth heat them slightly or are they eaten raw in the sauce?
Continue to love the site and send many of our members to it! Thanks Sarah!
Yes, the drippings from the pan will heat the sauce and kind of tighten it up a bit. good luck! : )
Love this recipe! Made this one and many others for my family and they are soooooooo good! Keep on blogging!
We tried this recipe with asparagus, red peppers, and zucchini, and everything was really great! The sauce was quite good, and we also used it as a dip for artichokes.
Great idea for dipping artichokes in the sauce, I will for sure try that!! Thank you!
Aloha again!
just wanted to say this recipe ROCKED! (had it for breakfast as leftovers)
I’m really enjoying your recipes by the way….I freakin’ LOVE food…..so it certainly helps having some great ideas to work with!!
mega thanks Sarah! (technically, your hubby cuz he gets ‘credit’ for this one 🙂 )
mk
nutritional information would be very helpful.