Chicken zucchini rolls with seaweed and celery
Discover a delightful low-carb recipe for Chicken Zucchini Rolls with Seaweed and Celery. Succulent chicken breasts are seasoned with garlic powder, salt, and black pepper, then rolled with fresh zucchini, crunchy celery, and nutritious seaweed. Topped with a tangy mayo-soy dressing, this dish is perfect for a healthy lunch or dinner option.
- 21 Apr 2024
- Cook time 10 min
- Prep time 10 min
- 1 Servings
- 10 Ingredients
Chicken zucchini rolls with seaweed and celery is a delicious and nutritious recipe that combines the savory flavors of chicken, the refreshing crunch of celery, and the umami richness of seaweed. This dish is not only easy to prepare but also perfect for a light lunch or an elegant appetizer.
Ingredients:
Instructions:
- Slice the chicken breasts in half horizontally to create thinner pieces.
- Season both sides of each chicken piece with a dash of salt, black pepper, and garlic powder.
- Heat a skillet over medium heat and add the vegetable oil.
- Cook the chicken pieces for 3-4 minutes on each side, or until they are fully cooked and golden brown. Remove from the skillet and set aside to cool slightly.
- While the chicken is cooking, finely chop the celery stalk.
- Thinly slice the zucchini into long strips using a vegetable peeler or mandoline slicer.
- Lay out the cooked chicken pieces on a clean surface.
- Place a few slices of zucchini and a small amount of chopped celery on each piece of chicken.
- Roll up each chicken piece tightly, with the vegetables inside.
- Cut each seaweed sheet into strips wide enough to wrap around the rolled chicken.
- Wrap a strip of seaweed around each chicken roll, securing the ends underneath.
- In a small bowl, mix together the mayonnaise salad dressing and soy sauce until well combined.
- Arrange the chicken zucchini rolls on a serving plate.
- Drizzle the mayonnaise soy sauce mixture over the rolls, or serve it on the side for dipping.
- Serve immediately and enjoy your chicken zucchini rolls with seaweed and celery!
Tips:
- To ensure even cooking, pound the chicken breasts to an even thickness before seasoning them.
- Use a mandoline or a sharp knife to slice the zucchini thinly to make rolling easier.
- If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the seasoning mix.
- To prevent the seaweed from becoming too soggy, make sure the chicken and zucchini are not overly moist before assembling the rolls.
- You can use a toothpick to hold the rolls together while cooking, if needed.
In just a few simple steps, you can create a flavorful and appealing dish with chicken zucchini rolls with seaweed and celery. This recipe is a delightful way to incorporate fresh vegetables and lean protein into your meals. Serve it with a side of soy sauce for dipping or a fresh salad for a complete, satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 420kcal | 17% |
| Protein | |
| Protein 60g | 38% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 2.99g | 8% |
| Sugar 5g | 5% |
| Fat | |
| Fat 18g | 21% |
| Saturated 2.95g | 10% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 220mg | 40% |
| Vitamin B1 0.33mg | 28% |
| Vitamin B2 0.67mg | 51% |
| Vitamin B3 24mg | 150% |
| Vitamin B6 2.22mg | 131% |
| Vitamin B9 160ug | 41% |
| Vitamin B12 0.50ug | 21% |
| Vitamin C 24mg | 28% |
| Vitamin E 2.71mg | 18% |
| Vitamin K 70ug | 56% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.27mg | 0% |
| Iron, Fe 3.35mg | 30% |
| Magnesium, Mg 170mg | 41% |
| Phosphorus, P 630mg | 50% |
| Potassium, K 1380mg | 41% |
| Selenium, Se 54ug | 102% |
| Sodium, Na 1550mg | 104% |
| Zinc, Zn 2.95mg | 27% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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