Savory Stuffed Chicken with Rosemary Potatoes and Roasted Vegetables
Introduction
Are you looking for a delicious and healthy meal that is easy to make? Look no further than savory stuffed chicken with rosemary potatoes and roasted vegetables. This dish is packed with flavor and nutrients, making it the perfect meal for any occasion.
Ingredients
To make this dish, you will need the following ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup of cooked quinoa
- 1/2 cup of chopped spinach
- 1/4 cup of chopped sun-dried tomatoes
- 1/4 cup of crumbled feta cheese
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 4 medium-sized potatoes
- 1 tablespoon of fresh rosemary
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 4 cups of mixed vegetables (such as carrots, broccoli, and bell peppers)
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
Step 1: Preheat the oven
Preheat your oven to 375°F.
Step 2: Prepare the chicken stuffing
In a medium-sized bowl, mix together the cooked quinoa, chopped spinach, sun-dried tomatoes, crumbled feta cheese, olive oil, dried oregano, garlic powder, salt, and pepper. Stir until well combined.
Step 3: Stuff the chicken breasts
Using a sharp knife, carefully cut a pocket into each chicken breast. Spoon the quinoa stuffing into each pocket, dividing it evenly between the four chicken breasts.
Step 4: Roast the chicken and vegetables
Place the stuffed chicken breasts on a baking sheet lined with parchment paper. In a separate bowl, toss the potatoes with fresh rosemary, olive oil, salt, and pepper. Spread the potatoes out on another baking sheet lined with parchment paper. Place both baking sheets in the oven and roast for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
Step 5: Roast the mixed vegetables
While the chicken and potatoes are roasting, prepare the mixed vegetables. Toss them with olive oil, salt, and pepper, and spread them out on a third baking sheet lined with parchment paper. After the chicken and potatoes have been roasting for 10-15 minutes, add the mixed vegetables to the oven and roast for an additional 10-15 minutes, or until they are tender.
Serving Suggestions
Once everything is done cooking, serve the stuffed chicken breasts alongside the rosemary potatoes and roasted vegetables. This dish is perfect for a healthy and satisfying dinner that is sure to impress your family and friends. Enjoy!