Stuffed Chicken with Spinach Quinoa Stuffing

Looking for a delicious and healthy chicken recipe? This Stuffed Chicken Breasts with Spinach and Quinoa is a perfect choice! It combines tender chicken with nutritious quinoa and vibrant spinach, creating a dish that not only tastes great but also provides a wholesome meal.

This Chicken with Spinach Quinoa Stuffing recipe is ideal for weeknight dinners or special occasions. The flavors meld beautifully, making it a crowd-pleaser at the dinner table. Plus, it’s an excellent way to sneak in some extra greens!

Flavorful Stuffed Chicken Recipe

These stuffed chicken breasts are savory and satisfying, filled with a delightful mixture of quinoa, spinach, garlic, and cheese. Each bite offers a burst of flavor, and the juicy chicken provides a perfect backdrop to the wholesome stuffing.

Ingredients

4 boneless, skinless chicken breasts
1 cup cooked quinoa
2 cups fresh spinach, chopped
1/2 cup feta cheese, crumbled
2 cloves garlic, minced
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
Fresh parsley for garnish

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped spinach, cooking until wilted. Remove from heat and combine with cooked quinoa and feta cheese. Season with salt, pepper, paprika, and red pepper flakes if using.
Stuff the Chicken: Carefully cut a pocket in each chicken breast. Fill each pocket with the quinoa and spinach mixture, securing with toothpicks if necessary.
Sear the Chicken: In the same skillet, sear the stuffed chicken breasts on medium-high heat for 2-3 minutes on each side until golden brown.
Bake: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and juices run clear.
Serve: Remove from the oven, let rest for a few minutes, garnish with fresh parsley, and serve hot.