Chicken Rolls with Steamed Vegetables

Recipes

Total preparation time: 35 min / Servings: 4 / Energy value: 180 kcal each

Cookware:

1. 4 Litre Stock Pot Steamer or 8 Litre Dutch Oven and Lid with Large Grater / Steamer Inset

2. Mixing Bowls with Lids

3. 20 cm Non-stick Frying Pan with Tempered Glass Lid

Ingredients:

1. 4 boneless chicken breasts (skinless), 110 g each

2. 4 sprigs of parsley

3. 150 g oyster mushrooms

4. 1 onion

5. 1 pinch of curry powder

6. salt and pepper

Ingredients for garnish:

1. 150 g cauliflower

2. 150 g broccoli

3. 1 carrot

4. 1 courgette

5. 1 pinch of dried thyme

Nutritional information per 1 serving:

1. Protein – 23.1 g

2. Fat – 4.7 g

3. Carbs – 11.3 g

4. Energy value – 180 kcal

5. Cholesterol – 44 mg

6. Glycaemic index – 85 (high)

Preparation method:

1. Pre-heat the frying pan, wipe it with an oiled paper towel, then stir-fry oyster mushrooms and finely diced onion. Add salt, pepper and curry powder, mix everything well, then cool and add parsley leaves.

2. Slice chicken breast lengthwise and spread like a sheet. Spoon the filling along one edge and roll chicken over it. Resulting roll wrap tightly in plastic wrap. Pour water into 4 litre stock pot steamer or 8 litre Dutch oven with steamer inset, bring it to the boil and place chicken rolls into the steamer inset for 15-20 min.

3. Separate cauliflower and broccoli florets, roughly slice courgette and thinly slice carrot. When chicken rolls are cooked, remove them from the steamer inset and place the vegetables for 4-5 min maximum.

4. Remove plastic wrap from the rolls, slice them crosswise and serve with vegetables as garnish. The meat can be basted in its own juice left from cooking.