Chicken Zucchini Nori Roll

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Garlic powder

  Spices

  2 tsp or 6g

• Canola oil

  2 tsp or 9g

• Celery

  Raw

  2 stalk, medium or 80g

• Zucchini

  Summer squash, includes skin, raw

  2 small or 236g

• Seaweed

  Laver, raw

  2 sheets or 5g

• Light mayonnaise

  Salad dressing, light

  4 tbsp or 60g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

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

• Veggie Nori Roll
• Nori Rolls with Salmon and Veggies
• Quick Nori Roll with Cucumber and Avocado
• Zucchini Lasagna Roll Ups
• Kimchi, Brown Rice, and Grilled Chicken Nori Wrap
• Chicken Parmesan Zucchini Boats