Mediterranean Stuffed Chicken Breasts with Quinoa Salad

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Tips for Experienced Cooks

When stuffing the chicken, try to evenly distribute the spinach and feta mixture to ensure each bite has a balanced flavor profile. Consider marinating the chicken breasts in a mixture of olive oil and lemon juice with a pinch of salt and pepper for 1-2 hours before cooking to enhance their juiciness and flavor. For the quinoa salad, experiment with adding fresh herbs like parsley or mint to bring in additional layers of freshness and complexity to the dish.

Step 1: Prepare the oven and chicken

Preheat the oven to 375°F (190°C). Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.

  • 4 chicken breasts

Step 2: Make the spinach and feta filling

In a bowl, combine the spinach, feta cheese, sun-dried tomatoes, dried oregano, garlic powder, salt, and pepper.

  • 1 cup spinach
  • 1/2 cup feta cheese
  • 1/4 cup sun-dried tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Step 3: Stuff the chicken

Stuff each chicken breast with the spinach and feta mixture, and secure with toothpicks if necessary. Place the stuffed chicken breasts on a baking sheet.

Step 4: Bake the chicken

Bake the stuffed chicken breasts for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

Step 5: Cook the quinoa

While the chicken is baking, cook the quinoa according to package instructions.

Step 6: Prepare the quinoa salad

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and Kalamata olives.

Step 7: Make the vinaigrette

In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.

Step 8: Assemble and serve

Pour the vinaigrette over the quinoa salad and toss to coat. Serve the stuffed chicken breasts alongside the quinoa salad and enjoy!

  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes
  • 1 cucumber, diced
  • 1/2 red onion, diced
  • 1/4 cup Kalamata olives
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Meat, Eggs, & Dairy

  • 4 breasts chicken

Pantry Items

  • 1/2 cup feta cheese
  • 1 cup quinoa
  • 2 cups water
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dijon mustard

Fresh Produce & Herbs

  • 2 cups spinach
  • 1/4 cup sun-dried tomatoes
  • 1 cup cherry tomatoes
  • 1/2 cup cucumber
  • 1/4 cup red onion
  • 1/4 cup kalamata olives

Seasonings & Spices

  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1 pinch salt
  • 1 pinch pepper
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