Spinach & feta stuffed chicken with quinoa
Spinach & feta stuffed chicken with quinoa
648kcal Per person
43g Protein
55g Carbs
28g Fat
9g Fiber
Ingredients
- 3 ounces chicken breast (84 g)
- ¼ red onion
- 4 ounces mushrooms (112 g)
- 2 handfuls spinach (50 g)
- 1 ½ ounce feta cheese, crumbled (42 g)
- 1 tablespoon olive oil (15 ml)
- 3 ounces quinoa (84 g)
Preparing this recipe
- Preheat the oven to 375°F (190°C).
- Slice the chicken breast horizontally to create a pocket for stuffing. Season the inside of the chicken breast with salt and pepper.
- Finely chop the onion and slice the mushrooms.
- Sauté the onion for 1 minute, then add the mushrooms and spinach and cook for another 2 minutes.
- Stuff the chicken breast with the spinach, feta, onion and mushrooms. Close the pocket and secure with toothpicks if needed. Place the stuffed chicken breast on a baking sheet lined with parchment paper and drizzle the oil over the chicken breast.
- Bake the chicken in the preheated oven for about 20-25 minutes or until the chicken is cooked through.
- Meanwhile, rinse the quinoa under cold water and cook it according to the package instructions.
- Once the chicken is done baking, remove the toothpicks if used and serve the chicken with quinoa. Top the dish with any remaining sautéed onion and mushrooms from the stuffing.
Requisites:
- Toothpicks
- Baking sheet with parchment paper
