Baby marrow and chicken rollups.

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.

DETAILS

Recommended for:  Lunch or dinner
Serves: 1 female

INGREDIENTS:

• PROTEIN:
  • 1 small deboned and skinned chicken breast.
  • 25g 6 months matured cheddar
  • 1 Tbsp Bulgarian yogurt
• VEGETABLES/FRUIT:
  • 2 baby marrows
  • 1 leek
  • garlic
• SMART CARBS
  • You can serve this with some sweet potato or savory rice.
• HEALTHY FAT:
  • 1 Tbsp coconut/olive oil
• HERBS, SPICES, AND EXTRAS:
  • pinch salt
  • pinch pepper
  • pinch cumin
  • pinch chili
  • pinch garlic salt
  • A splash red hot sauce

UTENSILS:

• Chopping board
• Peeler
• Sharp knife
• Forks for shredding
• Small oven dish

INSTRUCTIONS:

• Bake your chicken breast and shred it.
• Wash and chop your leek.
• Crush a clove of garlic.
• Fry the leek and garlic and add the salt, pepper, cumin, chili, and garlic salt.
• Mix in the shredded chicken and half the grated cheddar.
• Wash the baby marrow and cut in half lengthways, then use the peeler to ‘slice’ thin layers.
• Overlap the baby marrow layers to make a 12 x 16cm rectangle (approximately).
• Spoon some of the chicken mixture at one end of the rectangle and carefully roll it up. Repeat until ingredients are used up.
• Sprinkle the last of the grated cheese on top (just a little bit)
• Bake at 180’C for 10 minutes.

TO SERVE:

• Remove the dish from the oven and carefully use an egg lifter to lift the courgette/chicken rolls onto your serving dish.
• Drizzle over the yogurt and a splash of red hot sauce.

Enjoy!