Keto Baked Chicken Rolls With Cauliflower Rice Recipe

About this recipe

A delicious keto-friendly dinner featuring tender chicken rolls stuffed with vegetables and cheese, served over flavorful cauliflower rice. Perfect for those seeking a low-carb, satisfying meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 250 g Organically Grown Green Capsicum
• 1 pc Cabbage Red
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 200 g Mooz Pizza Mozzarella Cheese Block
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 500 ml De Nigris Balsamic Vinegar
• 300 g Nutty Yogi Almond Flour (With Skin)

Instructions

1. 1. Cut 2 chicken breasts into long, thin fillets.
2. 2. Marinate the chicken fillets in 1/2 cup balsamic vinegar for 1 hour in the refrigerator.
3. 3. Preheat the oven to 350°F (175°C).
4. 4. Prepare 2 cups of cabbage and spread it evenly in an 8 x 8-inch baking dish.
5. 5. Lay the marinated chicken fillets flat on a clean surface.
6. 6. Place 1/2 cup chopped green pepper, 1/2 cup chopped bell pepper, and 2 slices of mozzarella cheese on each fillet.
7. 7. Roll each fillet tightly and secure with toothpicks.
8. 8. Beat 1 egg in a shallow bowl. Dip each chicken roll in the egg, then coat with 1/2 cup almond flour.
9. 9. Heat 1/4 cup oil in a skillet over medium heat. Fry the chicken rolls until golden brown on all sides, about 5 minutes.
10. 10. Place the browned chicken rolls on top of the cabbage in the baking dish. Top each roll with a slice of bell pepper.
11. 11. Bake in the preheated oven for 30 minutes, or until the chicken is fully cooked and the cheese is melted. Serve hot.