With the help of a knife, open the chicken breasts in a butterfly-like shape trying not to cut through the meat at the bottom — season with salt and pepper.
Wash and cut the vegetables. Peel and cut the zucchini into strips, cut bell peppers and onion into thin-long ribbons.
In a small bowl, mix minced garlic, Italian herbs, lemon juice, olive oil, salt and pepper. Add the mixed vegetable slices in and rub them with the marinade.
Place the marinated vegetables on the chicken fillet. You can add some cheese on top of the veggies too. Next, start at one end and roll so the veggies fillings are fully inside. Use a string or a toothpick to secure the meat.
Place the chicken rolls on the baking tray that has been greased with oil or butter. Cook in the oven between 30-40 minutes or until the chicken breasts turn golden.
If you wish to, you can cover the chicken breasts with more cheddar cheese once the chicken is cooked, and put in the oven again for 3 minutes to melt the cheese.
Once done, remove from oven. Use a sharp knife to cut the stuffed chicken rolls in half or into small slices. Serve with your favorite low-carb sauce and maybe steamed veggies like asparagus or broccoli if desired.