Smoky Quinoa Stuffed Chicken with Sweet Potato Hash
Succulent chicken breast filled with smoky quinoa stuffing, served on a bed of caramelized onion and sweet potato hash. A wholesome and flavorful dish that will satisfy your taste buds while nourishing your body.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 medium sweet potatoes, diced
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
steps
- 1.
Preheat the oven to 375°F (190°C). Butterfly the chicken breasts, pound them slightly to flatten, and set aside.
- 2.
In a medium saucepan, bring the chicken broth to a boil. Add quinoa, reduce heat, cover, and simmer for 12-15 minutes until all liquid is absorbed. Fluff with a fork.
- 3.
Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced onions and cook until caramelized, about 10-12 minutes. Remove from skillet and set aside.
- 4.
In the same skillet, add diced sweet potatoes and cook until tender and golden brown, about 10-12 minutes. Season with smoked paprika, garlic powder, cumin, salt, and black pepper. Stir in the caramelized onions.
- 5.
Fill each chicken breast with cooked quinoa, then fold and secure with toothpicks to hold the stuffing. Season the outside with salt, black pepper, and additional smoked paprika.
- 6.
Heat a separate skillet over medium-high heat and sear the stuffed chicken breasts until golden brown on both sides. Transfer them to a baking dish and bake for 15-20 minutes, or until the chicken is cooked through.
- 7.
Slice the chicken breasts and serve over the sweet potato hash, garnishing with any remaining caramelized onions. Enjoy the delightful smoky flavors!
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