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QUINOA SPINACH AND MUSHROOM STUFFED CHICKEN

5 from 4 votes
You’re after something special for dinner tonight, aren’t you? Quinoa Spinach and Mushroom Stuffed Chicken might be just the thing. It’s a wonderful combination of flavors, a healthy option, and best of all, it’s a cinch to make. So roll up those sleeves, and let’s get cooking!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Calories: 450
Ingredients Method Notes

Ingredients
  

INGREDIENTS
FOR THE CHICKEN:
  • Quinoa – 1/2 cup 85 grams
  • Spinach chopped – 1 cup (30 grams)
  • Mushrooms chopped – 1 cup (70 grams)
  • Chicken breasts – 2 170 grams each
  • Garlic minced – 2 cloves
  • Olive oil – 1 tablespoon 15 milliliters
  • Salt and pepper – as you like it
  • FOR THE SAUCE:
  • Low-sodium chicken broth – 1 cup 240 milliliters
  • Lemon juice – 1 tablespoon 15 milliliters
  • Cornstarch – 1 teaspoon 3 grams
  • Salt and pepper – to taste

Method
 

LET’S COOK QUINOA SPINACH AND MUSHROOM STUFFED CHICKEN
    Prepare the Quinoa: Just follow the package instructions.
    1. Cook the Veggies: Sauté garlic in olive oil, add spinach and mushrooms. Cook ’til they’re soft.
    2. Mix the Stuffing: Combine the quinoa with the veggies. Season as you like.
    3. Stuff the Chicken: Cut pockets in the breasts and stuff them with the quinoa mixture.
    4. Cook the Chicken: 7-8 minutes on each side in a skillet.
    5. Make the Sauce: Mix sauce ingredients in a pan, cook until thick.
    6. Serve It Up: Your Quinoa Spinach and Mushroom Stuffed Chicken is ready to impress!

    Notes

    TIPS:
    Keep an eye on that chicken; 165°F (75°C) is perfect.
    Feel free to tweak the seasoning; your kitchen, your rules!
    Easy does it with the stuffing; we want stuffed chicken, not torn chicken!