Chicken Asparagus Carrot Roll-Ups

Name: Chicken Asparagus Carrot Roll-Ups
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb(450g) For filling:; 2 thin asparagus; 2 tbsp. medium carrots; to taste olive oil; 4 salt and pepper; to taste For chicken:; ½ tsp. boneless, skinless chicken breasts; 4 onion powder; garlic powder; bacon strips

Preheat the oven to 400F(206C) line a baking sheet with parchment paper and mince the garlic.

Cook35 min
Total35 min
Serves4
LevelIntermediate

Lunch Dairy-Free Gluten-Free High-Protein Keto Low-Carb American

Ingredients

1 lb(450g) For filling:
2 thin asparagus
2 tbsp. medium carrots
to taste olive oil
4 salt and pepper
to taste For chicken:
½ tsp. boneless, skinless chicken breasts
4 onion powder
garlic powder
bacon strips

Preparation

Preheat the oven to 400F(206C) line a baking sheet with parchment paper and mince the garlic.
Wash and trim the asparagus then boil in slightly salted water and boil for 2-3 minutes, drain and rinse then put in a bowl.
Wash and peel the carrots then slice up into thin sticks, add to the asparagus bowl, season with salt and pepper and drizzle with olive oil. Pound the chicken pieces and butterfly them by cutting in the middle.
Sprinkle the chicken breast with salt, pepper, onion powder, and garlic powder, divide the asparagus and carrot stick into four portions, top the chicken with asparagus and sliced carrot then roll them up and secure with a bacon strip.
Put the chicken rolls onto the prepared baking sheet, seams sides down, and bake in the preheated oven 18-20 minutes or until cooked through, enjoy with sliced vegetables and a dipping sauce of your choice.
For vegetarian: Oil the eggplant pieces with olive oil and fill with asparagus and carrot sticks then roll them up, place on the baking sheet seams side down and continue with the recipe above.