Cheesy Stuffed Chicken Roll-Ups with Veggie Medley

Servings: 4
Prep Time: 25 min
Cook Time: 35 min
WW Points per Serving: ~4 (Blue, Green, Purple Plans)

Ingredients

For Chicken Roll-Ups:

• 4 large chicken breasts (thinly pounded to ~1 cm thickness)

• 4 oz low-fat mozzarella (sliced, about 1 oz per chicken breast)

• ½ cup fresh spinach, wilted

• 1 medium red bell pepper, roasted and sliced

• 1 tsp garlic powder

• 1 tsp paprika

• Salt and black pepper to taste

• 1 tbsp olive oil (or cooking spray for lower points)

• Toothpicks to secure rolls

For Roasted Veggie Medley:

• 1 zucchini, sliced into ½ cm rounds

• 1 cup cherry tomatoes, halved

• 1 tsp olive oil

• Salt and pepper to taste

• ½ tsp garlic powder

For Creamy Yogurt Sauce:

• ½ cup low-fat Greek yogurt

• 1 tsp Dijon mustard

• 1 tsp lemon juice

• Salt and pepper to taste

Instructions

Step 1: Prepare Chicken

1. Place chicken breasts between two sheets of parchment paper or plastic wrap.

2. Pound with a meat mallet to about 1 cm thickness for even cooking.

3. Season both sides with garlic powder, paprika, salt, and pepper.

Step 2: Assemble Roll-Ups

1. Lay each chicken breast flat on a cutting board.

2. Layer spinach, roasted red bell pepper slices, and mozzarella on top.

3. Roll the chicken tightly, tucking in edges, and secure with toothpicks.

Step 3: Sear the Chicken

1. Heat olive oil in a large skillet over medium heat.

2. Place chicken rolls seam-side down, sear 2–3 minutes per side until lightly golden.

Step 4: Roast in Oven

1. Preheat oven to 200°C (400°F).

2. Transfer seared chicken rolls to a baking dish.

3. Bake 20–25 minutes until the internal temperature reaches 75°C (165°F).

Step 5: Prepare Veggie Medley

1. Toss zucchini and cherry tomatoes with olive oil, salt, pepper, and garlic powder.

2. Spread on a baking sheet and roast 15–20 minutes alongside chicken, until tender and slightly caramelized.

Step 6: Make Yogurt Sauce

1. In a small bowl, combine Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.

2. Mix until smooth. Taste and adjust seasoning.

Step 7: Serve

1. Remove toothpicks from chicken rolls.

2. Slice roll-ups if desired, plate with roasted veggies.

3. Drizzle yogurt sauce over the chicken or serve on the side.

Q/A – Common Questions

Q1: Can I prep this recipe in advance?
A: Yes! Assemble chicken rolls and store in the fridge up to 24 hours. Bake fresh when needed.

Q2: Can I use other cheeses?
A: Low-fat cheddar, feta, or provolone all work. Avoid very high-fat cheeses to keep WW points low.

Q3: Can I skip olive oil?
A: Yes, use a non-stick cooking spray, but a small amount of oil improves browning and flavor.

Q4: Can I freeze it?
A: Chicken roll-ups can be frozen uncooked in foil or parchment for up to 1 month. Thaw overnight in the fridge before baking.

Q5: Can I add more veggies?
A: Absolutely! Mushrooms, asparagus, or bell peppers all complement this dish.

Q6: How can I make it more filling?
A: Serve with a small portion of quinoa, brown rice, or roasted sweet potatoes (WW points will increase slightly).

WW Points (per serving, 4 servings)

✅ Total: ~4 points per serving

Notes: Points can vary slightly depending on ingredient brands.

This is a chef-level, WW-friendly, flavorful dish—a bit “demanding” because of assembly and searing, but the results are impressive!