Chicken Rolls Stuffed With Rice, Lemon and Herbs
Updated September 16, 2015
- Total Time
- 30 minutes
- Rating
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Ingredients
1 cup fresh basil leaves
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1 ½ teaspoons grated lemon zest
3 tablespoons fresh lemon juice
3 large cloves garlic, peeled
1 teaspoon kosher salt, plus more to taste
2 tablespoons water
2 boneless, skinless chicken breasts (about 8 ounces each), split
Freshly ground pepper to taste
2 cups cooked white rice
Lemon grass, chili and mint steaming liquid (see recipe)
Nutritional analysis per serving (4 servings)
33 grams carbs; 83 milligrams cholesterol; 286 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 535 milligrams sodium; 30 grams protein; 1 gram sugar
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.
Private Notes