Low-Carb Goat Cheese & Pecan-stuffed Chicken Breast with Strawberry Salad

Preheat oven to 400 F. Chop up half of the pecans and place them in a small bowl with the goat cheese, thyme leaves and lemon zest.

Put the chicken breast between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.

Lay the chicken breast flat, season each side with salt and pepper. Spread the cheese-pecan mixture over the breast, covering the entire surface. Carefully roll up the chicken as tightly as possible and secure with either kitchen twine or 2 toothpicks. Place on a foil lined rimmed baking sheet. Squeeze the lemon juice over chicken roll and then light brush with a little olive oil.

Bake for 20 minutes or until chicken is cooked through. Mine was perfectly juicy at 20 minutes. Remove from oven. Allow to rest a few minutes prior to slicing. Serve on top of mixed greens with sliced strawberries and remaining pecans!