Easy Stuffed Chicken Breasts with Quinoa and Spinach Recipe

Ingredients

• 3 large chicken breasts (about 6 ounces each)
• 1 cup cooked quinoa (about 1/3 cup uncooked)
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, finely chopped
• 1/4 cup pine nuts, toasted
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 lemon (juiced and zested)
• Salt and pepper to taste
• Cooking spray

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet, cook until wilted, then mix in the cooked quinoa, feta cheese, sun-dried tomatoes, and toasted pine nuts. Season with salt, pepper, lemon juice, and zest. Remove from heat.
4. Cut a pocket into each chicken breast and stuff with the quinoa mixture, securing with toothpicks if needed.
5. Spray a baking dish with cooking spray, place the stuffed chicken breasts inside, and season with additional salt and pepper.
6. Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and juices run clear.
7. Let rest for a few minutes before slicing and serving.