Quinoa, Feta, and Spinach-Stuffed Chicken Breasts


  • Canola or vegetable oil
  • 2 bone-in, skin-on chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup crumbled feta cheese
  • ½ cup thawed, drained frozen spinach
  • ½ cup quinoa

1 Bring 3/4 cup of water to a boil. Rinse the quinoa in a fine mesh strainer and add to the boiling water. Reduce the heat to medium-low and simmer for 15 minutes or until the quinoa has absorbed all the water and is fluffy. Remove from the heat and transfer the quinoa to a bowl, setting aside u...

View full recipe at SpringPad


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