Chicken Zucchini Nori Roll

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast fillet or 118g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic powder

  Spices

  1 tsp or 3g

• Canola oil

  1 tsp or 5g

• Celery

  Raw

  1 stalk, medium or 40g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Seaweed

  Laver, raw

  1 sheets or 3g

• Light mayonnaise

  Salad dressing, light

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

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.

Similar Foods

• White Chicken Chili
• Easy Grilled Chicken
• Cheesy Zucchini
• Chicken Breasts with Zucchini Pappardelle
• Zucchini, Potato, and Cilantro Soup
• Veggie Nori Roll