Quinoa-Stuffed Chicken with Sweet Potato and Caramelized Onion
Succulent chicken breast stuffed with nutty quinoa, served alongside savory roasted sweet potato and caramelized onion. A wholesome and satisfying meal bursting with flavors and textures.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup quinoa, cooked
- 1 large sweet potato, peeled and cubed
- 1 large onion, thinly sliced
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Place the sweet potato cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 20-25 minutes until tender and slightly caramelized.
- 3.
While the sweet potato is roasting, heat the remaining olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 15 minutes. Set aside.
- 4.
In a bowl, mix the cooked quinoa, minced garlic, dried thyme, paprika, salt, and black pepper.
- 5.
Butterfly the chicken breasts by slicing horizontally through the thickest part and reopening like a book. Divide the quinoa mixture evenly among the chicken breasts, then fold and secure with toothpicks.
- 6.
Heat a skillet over medium heat and lightly grease it with olive oil. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- 7.
Transfer the seared chicken breasts to a baking dish and bake for 15-18 minutes or until cooked through.
- 8.
Remove toothpicks and let the chicken rest for a few minutes before slicing.
- 9.
Serve the quinoa-stuffed chicken alongside the roasted sweet potato and caramelized onion. Garnish with fresh parsley.
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