Stuffed BBQ Chicken Roll

February 17, 2016  •  Leave a Comment




I am all about food prepping to make my life easier. There is nothing like coming home after a long day of work and all you have to do is throw dinner in the oven to heat it up and serve. That is why my family has always enjoyed picking up a pizza on the way home or a hamburger from the drive thru, because it is easy. If you meal prep for every meal or at least most meals, you are one step closer to making healthy decisions. It is easy to slip into old unhealthy habits when you are hungry. This recipe freezes well and makes for a great dinner.

In the past, family meals were eaten in front of the tv, picked up from a drive thru or interrupted my phone calls or other forms of entertainment. We moved our kitchen table out of the dark corner where it was never used and made a commitment to eat more meals together free from distractions and prepared together as a family from whole ingredients and made from scratch.

These recipes are made with love for my own family and I am happy to share them with you. I hope you enjoy them every bit as much as I do.
Here is what you will need:

2 1/2 lbs ground chicken

1/3  cup rolled oats

3 medium eggs

2 TBS roasted garlic diced

2 large bell peppers sliced lengthways fajita style

1 sweet onion sliced lengthways fajita style

1/2 cup diced pineapple

1/4 cup BBQ sauce * recipe from fixate cookbook

1/4 cup shredded cheese of choice.

1 Tbs roasted red pepper spread *optional

1/2 tsp salt

I grind my own chicken to save money. Pre ground chicken is usually $1 per pound more than whole chicken breasts. I have a Ninja blender and use it to grind my chicken. Before using the blender as a grinder, cube your chicken first. This will help your blender produce evenly ground chicken and prevent clumps. If you plan to use a blender, you can combine your chicken, eggs, oats and seasonings at the same time for consistency. Preheat your oven to 400 degrees

To help with portion control, use your red protein cup as a gage for each roll. I used two red cups of the chicken mixture per roll. If you are not following a beachbody nutrition plan, you will use 2 1/2 cups of chicken per roll.


You will need a bamboo sushi roller to form the roll. Place your roller in a ziplock bag to prevent the chicken from sticking to it. Lightly wet the outside of the bag or lightly grease with cooking spray to prevent the chicken from sticking. Press the chicken flat over the surface of the roller. Keeping your hands wet will make your life easier when spreading the chicken over the roller.

Place your vegetables and pineapple horizontally on one end of the roller. Roll your chicken to fully enclose the vegetables.  If you have ever made sushi or watched it being made, you will prepare your chicken in the same way. As you can see from the pictures I added my BBQ sauce to the inside of the roll, but I would recommend brushing the outside of the roll with BBQ sauce as it cooks. The juices from the chicken and the vegetables diluted the sauce and I couldn’t even tell that I had added it.

Place your roll on parchment paper and a baking sheet before placing in the oven. Baste/brush roll with BBQ sauce and flip each roll halfway through the cooking process. Bake for approxamently 20 mins until the roll begins to brown on the outside.

Cut and serve.



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