Chicken & Vegetable Rolls

By January 18, 2018June 30th, 2020Chicken

Juicy tender & full of flavour


  • 2-3 chicken thighs (depending on size)
  • ½ zucchini
  • 2 shallots (green onion)
  • ½ red capsicum *optional
  • 8-12 sundried tomatoes *optional
  • ½ carrot
  • ½ teaspoon minced garlic
  • ½ teaspoon grated ginger
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 2-3 tablespoons olive oil


  • Preheat the oven 180ºC
  • Pound the chicken fillets with a meat mallet, till flat and even in thickness
  • In a ziplock bag or bowl, add garlic, ginger, paprika, salt, pepper and oil, mix well
  • Place the chicken into the bag or bowl and massage the oil mixture into the meat. Refrigerate, while preparing the vegetables
  • Slice the vegetables into long thin strips
  • Place the chicken onto a board, divide and arrange the vegetables evenly across the centre of each fillet, roll and secure with string or toothpicks
  • Place the rolls onto a small baking tray and cook in preheated oven for 30-35 minutes, until golden in colour and cooked through
  • Place on serving plate and pour the juices from the pan over
  • Serve hot or cold


  • This recipe was given to me by my good friend Karen from
  • If you know anyone with food allergies, check out her website. (all her recipes are gluten, grain and dairy free)

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