Stuffed Chicken and Quinoa w/Spinach

So this was a very quick meal that was made while beer was being consumed. And it still turned out really, really well! I would definitely make this one again.

Stuffed Chicken and Quinoa w/ Spinach


  • chicken breasts (however many you need/want)
  • handful of white button mushrooms, chopped
  • some red pepper, chopped
  • some zucchini, chopped
  • some fresh basil, chopped
  • some olive tapanade (probably pre-made, unless you know how!)
  • quinoa
  • fresh spinach, rinsed
  • green onions, sliced
  • garlic, chopped


  • Preheat that oven! Around 375.
  • Ok, take those lovely chicken breasts one at a time and place them on a piece of parchment paper.
  • Now take another sheet of parchment paper and place it on top of that little guy.
  • Grab a heavy rolling pin (or something similar) and beat that chicken. Flatten him out a bit.
  • Grab a sharp knife and try to slice that chicken breast in half, but leave it attached so that it’s kind of like a taco. Gross.
  • Shove the mushrooms, red pepper, zucchini and basil in the middle of each chicken breast and top off with the olive tapanade.
  • Close up the chicken with some toothpicks.
  • Place in oven for twenty or twenty five minutes. However long you’d like.

  • In the meantime, cook up some quinoa. When it gets to the boiling point, add your green onions and garlic.
  • When most of the water has evaporated and you are just letting it sit, add in the spinach.
  • Stir in spinach to wilt.
  • Serve with chicken!

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