Oh, guess what I did? I put quinoa and goat cheese together in a dish again. Surprised? No, I didn't think so. That's a pretty standard combo coming out of my kitchen lately.
And I'm actually totally okay with it. Hope you are too! Because I think this is one of those combinations, like chocolate and peanut butter, that pairs together like two peas in a pod.
Too many analogies there? Okay you're right, sorry. But you get the idea, right? Quinoa and goat cheese are the bomb.
So instead of whipping up a regular old salad, today we're gonna stuff some chicken. We're gonna stuff it with healthy, delectable ingredients. We're gonna make turn a plain old chicken breast into something special. Because quinoa and goat cheese stuffed chicken just makes sense.
Quinoa & Goat Cheese Stuffed Chicken
- 4 chicken breasts
- 1 cup cooked quinoa
- 4 ounces crumbled goat cheese
- 2 - 3 cups fresh spinach
- 2 teaspoons Italian seasoning
- Salt & pepper to taste
- Red pepper flakes optional
- Preheat the oven to 375 degrees F. Spray a baking dish with cooking spray and set aside.
- Steam the spinach in a small saucepan, until wilted.
- Combine the cooked quinoa, goat cheese, wilted spinach, and Italian seasoning, mixing to combine. Season with salt and pepper to your taste. If you want some heat, add a dash of red pepper flakes. Set aside.
- Prepare the chicken breasts by slicing them down the side and opening them up like a pita pocket. Stuff the quinoa and goat cheese mixture into each of the split chicken breasts and close them up. Place them in the baking dish and bake for 30 - 40 minutes until the chicken is cooked through.
- Remove from oven, let rest of 5 minutes, and serve.
8 comments on “Quinoa and Goat Cheese Stuffed Chicken”
This is absolutely delicious! I doubled this and made it for a gathering, everyone loved it. I didn’t have enough goat cheese so I stretched it with some fat free greek yogurt – totally amazing. Thanks for such a great recipe!
The recipe turned out great. My only recommendation would be to marinate the chicken overnight. The chicken can be quite bland when eating without the goat cheese mixture. Any recommendations on how to marinate the meat?
May I suggest marinating the chicken in coconut milk overnight, as this makes it nice and tender the next day.
That sounds delicious! Thanks for the idea 🙂
This sounds SO good and is going into my recipes to try! I don’t really like goat cheese though. Have you tried this with any other cheese? I’m thinking of trying feta or bleu cheese…have you tried either of those? I’m just wondering if they will get as “melty” as goat cheese would.
Made this but added sundried tomatoes too !! Sooo good!
SUCH a good idea!! I love it 🙂
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