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Chicken Roll
Chicken Roll

Chicken Roll

with egg, courgette, carrot, lemon and sweet pepper

This vegetable-enriched chicken roll is great for hiding vegetables and getting the little ones (and some grown-ups) to eat vegetables without making a face. It's a way to make the roll even more nutritious!

40 min

361 kcal

4 doses



You will also need:

The following ingredients will not be added to your grocery list.

to taste

to taste

Sweet Potato (optional)

2 Tbsp

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

361 kcal

1,512 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions


Place the raw chicken breast, the eggs, 1 carrot, the courgette, the onion, the garlic, the sweet pepper, the juice of half a squeezed lemon, the parsley and salt and pepper to taste in a food processor or in a processor and grind everything until you get a homogeneous paste.


To keep the meat from drying out, you can optionally add 2 c. grated sweet potato soup.


Pour over a silicone tray or mat and shape it into a roll.


Cobra with manioc flour, oregano and, finally, drizzle well with olive oil.


Take to the oven, preheated to 200º, for about 25 min (or until golden).


It is ready to serve.

Suggestion: serve this recipe with coriander “rice” or a salad and / or homemade chips and / or vegetables in the oven and / or sautéed or cooked vegetables.

Note: This recipe is for 8 slices of chicken roll. A single serving equals 2 slices.

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