1 Servings 10 min Cook
2 Breast, bone and skin removed Chicken Breast
1 Dash Salt
1 Dash Pepper
1 Tsp Garlic Powder
1 Tsp Canola Oil
1 Stalk, medium (7-1/2" - 8" long) Celery
1 Cup, chopped Zucchini
0 Sheets Seaweed
2 Tbsp Light Mayonnaise
1 Tbsp Soy Sauce
Cut chicken breast thinly and season with salt, pepper, and garlic powder.
Heat a lightly oiled skillet on medium high heat and cook chicken until done and no longer pink; set aside.
Cut celery and zucchini into 1/4 thick logs and set aside.
Set out a piece of seaweed and spread the mayo thinly in the middle, from edge to edge .
Stack the chicken, zucchini, and celery on top of the mayo.
Wet the edges of the nori and roll into a log, making sure the edges stick (use more water if needed).
Cut and serve immediately with soy sauce.