Moroccan-Style Stuffed Chicken Roll-ups
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
For a lovely supper or perfectly-packable lunch, try these easy, protein-packed chicken roll-ups, inspired by vibrant Moroccan flavors and ingredients. Bell & Evans Thin Sliced Boneless, Skinless Breasts make prep so quick, as they’re already portioned for easy rolling and stuffing. While the roll-ups are sauteing, put the couscous and kale salad together for a nourishing, well-rounded meal in under 30 minutes.
Ingredients
- 1 Pkg Bell & Evans Thin Sliced Boneless, Skinless Breasts
- 1 TB Moroccan seasoning, such as ras el hanout seasoning
- 5 Dried apricots, finely chopped
- 2 TB Toasted pistachios, finely chopped
- 3 TB Fresh parsley, finely chopped, divided, plus more for garnish
- 1/4 cup Olive oil
- 4 cups Cooked couscous
- 1 cup Kale, stems discarded, and shredded
- 1/2 cup Golden raisins
- 1/4 small Red onion, thinly sliced
- 1 Lemon, juiced
- Salt & black pepper, to taste
Preparation
- Rub the seasoning all over the chicken. Combine the apricots, pistachios and 1 tablespoon parsley in a small bowl. Place one chicken breast on a clean work surface. Spread roughly 1 tablespoon of apricot mixture evenly over the chicken. Roll the chicken breast up from the bottom, tucking in the filling as you go so the filling is fully enclosed. Secure the seam-side of chicken roll up with a toothpick. Repeat with remaining filling and remaining chicken breasts.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook, rolling around frequently until golden-brown on all sides, or until internal temperature reaches 165°F as measured by a meat thermometer, about 8-10. Transfer chicken to a plate and allow to rest for 5 minutes before removing toothpicks.
- Meanwhile, toss the couscous, kale, raisins, onion, lemon juice, remaining oil and remaining parsley together in a large bowl until combined. Season with salt and pepper. Garnish chicken with parsley, and serve with couscous.
- Tip: Make your own Moroccan seasoning by combining 1 1/2 teaspoon salt, 1 teaspoon ground cumin, 1/2 teaspoon each ground coriander and garlic powder, and 1/4 teaspoon each ground ginger, turmeric, cinnamon, and cayenne pepper.
- Tip: Perfect for meal prep, these chicken roll-ups and couscous can be stored in airtight containers for up to 4 days. Reheat the chicken gently before serving, or enjoy the couscous chilled.
