Chicken Rolls Stuffed With Rice, Lemon and Herbs
- Total Time
- 30 minutes
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Ingredients
- 1cup fresh basil leaves
- 1cup fresh cilantro leaves
- 1cup fresh mint leaves
- 1½teaspoons grated lemon zest
- 3tablespoons fresh lemon juice
- 3large cloves garlic, peeled
- 1teaspoon kosher salt, plus more to taste
- 2tablespoons water
- 2boneless, skinless chicken breasts (about 8 ounces each), split
- Freshly ground pepper to taste
- 2cups cooked white rice
- Lemon grass, chili and mint steaming liquid (see recipe)
Nutritional analysis per serving (4 servings)
286 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 30 grams protein; 535 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the basil, cilantro, mint, lemon zest, lemon juice, garlic, salt and water in a food processor. Process until the herbs are finely chopped, stopping several times to scrape down the sides of the bowl.
- Step 2
Pound the chicken to a scant ¼-inch thickness and season with salt and pepper. Press ½ cup of the rice over the surface of each piece of chicken. Spread the herb mixture over the rice. Starting with one of the long sides of the chicken, roll it up tightly, like a jellyroll. Repeat with the remaining chicken.
- Step 3
Place the chicken rolls in a steamer, cover and steam over the liquid for 12 minutes. Trim off the ends and cut across into 1-inch-thick slices. Divide among 4 plates and serve immediately.
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