Ground Chicken Roulade with Herb-Infused Cream Cheese and Roasted Vegetable Medley

Preheat your oven to 375°F. In a mixing bowl, combine 1 pound of ground chicken, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of salt.

Mix until well combined. On a sheet of parchment paper, spread the chicken mixture into a rectangle about 1/2 inch thick.

In a separate bowl, mix 4 ounces of cream cheese, 1 tablespoon of fresh parsley, 1 tablespoon of fresh chives, and 1 teaspoon of lemon zest until smooth.

Spread the cream cheese mixture evenly over the chicken layer. Roll the chicken tightly using the parchment paper to help, sealing the ends.

Place the roulade seam-side down on a baking sheet lined with parchment paper. Bake for 30-35 minutes or until the chicken is cooked through and the internal temperature reaches 165°F.

While the roulade is baking, chop 1 red bell pepper, 1 zucchini, and 1 cup of cherry tomatoes. Toss the vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, and a pinch of salt and pepper.

Spread the vegetables on a separate baking sheet and roast in the oven for 20 minutes, stirring halfway through.

Once the roulade is done, let it rest for 5 minutes before slicing. Serve the sliced roulade on a platter with the roasted vegetables arranged around it.

Drizzle with balsamic reduction for an elegant touch.