Quinoa-Stuffed Chicken with Sweet Potato Onion Mash
Tender chicken breast stuffed with quinoa, served with a creamy sweet potato and caramelized onion mash. This wholesome and flavorful dish is a perfect blend of protein, whole grains, and veggies, making it a balanced and satisfying meal.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup quinoa, cooked according to package instructions
- 1 large sweet potato, peeled and cubed
- 1 large onion, thinly sliced
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook until caramelized, about 10 minutes. Set aside.
- 3.
In a separate pot, boil the cubed sweet potato until tender. Drain and transfer to a mixing bowl.
- 4.
Mash the sweet potato with a fork or potato masher until smooth. Add the caramelized onions, minced garlic, dried thyme, salt, and pepper. Mix well.
- 5.
Butterfly each chicken breast by making a horizontal cut without cutting all the way through. Open the chicken breast like a book.
- 6.
Spoon the cooked quinoa into the center of each chicken breast, then close it back up.
- 7.
Heat the remaining olive oil in the skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
- 8.
Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until cooked through.
- 9.
Serve the quinoa-stuffed chicken breast alongside a generous scoop of sweet potato onion mash. Garnish with fresh parsley and enjoy!