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

• 350G Typically Daylesford Organic Chicken Breasts
• 450G Pack'D Organic Cauliflower Rice
• 1kg 1kg Green Pepper
• Pack Tray Of 30 Medium Free Range Eggs
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - The Cheese Lady Gruyère Reserve Classic Swiss Mountain Cheese
• - Ktc Vegetable Oil
• - Ponti Red Wine Vinegar
• NaN Old India Blanched Ground Almond Flour

Instructions

1. 1. Cut 2 chicken breasts into long, thin fillets.
2. 2. Marinate the chicken fillets in 1/2 cup red wine vinegar for 1 hour in the refrigerator.
3. 3. Preheat the oven to 350°F (175°C).
4. 4. Prepare 2 cups of cauliflower rice 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 red bell pepper, and 4 slices of gruyere 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 cauliflower rice in the baking dish. Top each roll with a slice of red 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.