argentine

Tucuman Style Chicken Matambre Roll with Herb Salad

This roasted dish pairs chicken thighs, boneless and skinless with roasted red pepper, strips, hard-boiled egg, chopped and green olives, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety High protein Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

69 g Protein

20 g Carbohydrates

33 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

280g chicken thighs, boneless and skinless 339 kcal
87g roasted red pepper (jarred, drained), strips 27 kcal
54g hard-boiled egg, chopped 77 kcal
27g green olives, chopped 39 kcal
76g arugula 19 kcal
174g tomato, sliced 31 kcal
11g olive oil 97 kcal
11g red wine vinegar 9 kcal
1.09 tsp (2g) dried oregano 6 kcal
1.09 tsp (2g) salt and black pepper 5 kcal

Cooking instructions

chicken thighsdried oreganosalt and black pepper
Place chicken thighs between sheets of parchment and gently pound to an even thickness. Season with salt, pepper, and oregano.
chicken thighsroasted red pepper (jarredhard-boiled egg
Spread roasted red pepper strips over the chicken. Add a line of chopped olives and hard-boiled egg down the center.
Roll tightly into a log, then tie with kitchen twine or wrap tightly in foil.
Bake at 400F (205C) for 20-25 minutes until cooked through. Rest 10 minutes, then slice.
arugulatomatoolive oilred wine vinegar
Toss tomato and arugula with olive oil and red wine vinegar; season lightly.
chicken thighs
Serve sliced chicken roll with the herb salad.