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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
300 kcal 2000 kcal
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Estimated macros per portion

69 g Protein
18 g Carbohydrates
33 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 282g chicken thighs, boneless and skinless 341 kcal
  • 88g roasted red pepper (jarred, drained), strips 27 kcal
  • 55g hard-boiled egg, chopped 79 kcal
  • 27g green olives, chopped 39 kcal
  • 77g arugula 19 kcal
  • 175g tomato, sliced 32 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 0 kcal

Cooking instructions

  1. 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.
  2. 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.
  3. Roll tightly into a log, then tie with kitchen twine or wrap tightly in foil.
  4. Bake at 400F (205C) for 20-25 minutes until cooked through. Rest 10 minutes, then slice.
  5. arugulatomatoolive oilred wine vinegar
    Toss tomato and arugula with olive oil and red wine vinegar; season lightly.
  6. chicken thighs
    Serve sliced chicken roll with the herb salad.

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