Quinoa-Stuffed Chicken Roll-Ups

[mos]

Quinoa-Stuffed Chicken Roll-Ups

2 tbs quinoa, dry
1/2 carrot, julienned
1/4 cup broccoli stalks, julienned
2 boneless, skinless chicken breasts, pounded to 1/4″ thickness
1/4 tsp salt
1/4 tsp oregano
1/2 cup spinach, chopped
2 tbs feta cheese, crumbled
Zest from 1/2 lemon

Set the quinoa to cook according to package instructions.
Steam the carrots and broccoli stalks until slightly tender.
Preheat oven to 350°.
Lay chicken breast flat on a lined baking sheet and lightly spray with olive oil (or nonstick cooking spray) and rub with salt, on both sides.
Divide the vegetables, oregano, and quinoa between the chicken breasts, along with the spinach, lemon zest, and feta cheese.

Spoon everything onto the middle, keeping the filling away from the edges, then begin to roll from one end of the breast until ending up with a full roll. Tie with twine or insert toothpicks on either end to keep closed.
Transfer the chicken rolls to a small heated pan, cooking until golden brown on all sides, about 5 min.
Transfer the rolls back to the baking sheet and continue cooking in the oven until the breasts are cooked through about 15 min.
Let the chicken cool 5 min before slicing and serving. Serves 4

[Author]

Posts