Keto Dairy-Free Ranch Chicken Roll Ups
These chicken roll ups make a quick and delicious
How to Make It
Step 1
Add coconut cream and lemon juice together and allow to rest for 5 minutes
Step 2
Mince chives, parsley, and dill.
Step 3
Whisk, then add in onion powder, garlic powder, parsley, 1 tablespoon dill, and ½ tsp. salt to a bowl and whisk. Continue whisking as you drizzle in 1/2 tablespoon of olive oil and mayonnaise.
Step 4
Place chicken breasts between two pieces of parchment paper and pound with a mallet until they’re about ½” thick. Mix together 1.5 tablespoons olive oil, a minced clove of garlic, 1 tablespoon of dill and ½ tsp. Salt in a small bowl. Rub the chicken breasts on all sides with the mixture.
Step 5
Bake the chicken breasts at 375 degrees Fahrenheit for about 25 minutes, or until the internal temperature reaches 165 degrees. Allow the chicken to rest for 15 minutes.
Step 6
Chop the chicken breasts up into cubes and toss them with the ranch dressing.
Step 7
Lay collard greens flat and add small amounts of chicken chunks to each. Carefully roll them up, then slice in half and secure with a toothpick. Eat immediately!
Ingredients
- Coconut Cream – ½ cup
- Mayonnaise by Sir Kensington’s – ¼ cup
- Lemon Juice Raw – 1 teaspoon
- Spices Onion Powder – ¼ tsp
- Garlic Powder – ½ tsp
- Chives Raw – 1 tsp chopped
- Parsley Raw – 1 tbsp
- Dill Weed Fresh – 2 tablespoon
- Salt – 1 teaspoon
- Olive Oil – 2 tablespoon
- Chicken Breast – 1 pound
- Garlic Raw – 1 clove
- Collards, Raw – 2 cup