Chicken Zucchini Nori Roll

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Salt

  Table

  3 dash or 1g

• Pepper

  Spices, black

  3 dash or 0.3g

• Garlic powder

  Spices

  3 tsp or 9g

• Canola oil

  3 tsp or 13g

• Celery

  Raw

  3 stalk, medium or 120g

• Zucchini

  Summer squash, includes skin, raw

  3 small or 354g

• Seaweed Wraps, Sushi Nori

  gimME

  3 sheet or 8g

• Light mayonnaise

  Salad dressing, light

  6 tbsp or 90g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

Directions

1. Cut chicken breast thinly and season with salt, pepper, and garlic powder. Heat a lightly oiled skillet on medium high heat and cook chicken until done and no longer pink; set aside.
2. Cut celery and zucchini into 1/4 thick logs and set aside. Set out a piece of seaweed and spread the mayo thinly in the middle, from edge to edge . Stack the chicken, zucchini, and celery on top of the mayo. Wet the edges of the nori and roll into a log, making sure the edges stick (use more water if needed).
3. Cut and serve immediately with soy sauce.