Stuffed Herb Chicken Breast with Ancient Grain Quinoa and Golden Carrot Purée
Stuffed Herb Chicken Breast with Ancient Grain Quinoa and Golden Carrot Purée
Description
Subtitle
A beautifully plated Mediterranean-inspired entrée featuring herb-stuffed chicken breast, tri-color quinoa, roasted rainbow carrots, and a velvety golden carrot purée.
Herb-Stuffed Chicken Supreme
Roasted chicken breast filled with spinach, feta, and sun-dried tomato, served alongside pistachio-pomegranate quinoa, honey-glazed rainbow carrots, and silky golden carrot purée, finished with microgreens and edible flowers. Inspired by the fresh, wholesome flavors of the Mediterranean coast.
Fun Fact About the Culture
Mediterranean cuisine is celebrated as one of the world’s healthiest culinary traditions. Meals often focus on fresh vegetables, olive oil, herbs, whole grains, and lean proteins, emphasizing both flavor and community gathering around food.
Ingredients
For the Stuffed Chicken
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Steps
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Preheat oven to 375°F (190°C).
Cut a pocket into each chicken breast.
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Sauté
Sauté spinach and garlic in olive oil until wilted. Mix with feta cheese and sun-dried tomatoes.
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Fill
Fill each chicken breast with the spinach mixture. Secure with toothpicks if needed. Season with thyme, rosemary, salt, and pepper.
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Sear
Sear chicken breasts in an oven-safe skillet for 3-4 minutes per side until golden. Transfer to oven and bake for 18-20 minutes or until internal temperature reaches 165°F. Step 5 Cook quinoa in vegetable broth according to package directions. Fold in pistachios, pomegranate seeds, and parsley. Step 6 Boil carrots and sweet potato until tender. Blend with butter, cream, and salt until smooth and silky. Step 7 Toss rainbow carrots with olive oil, salt, and pepper. Roast for 20 minutes until tender. Step 8 Spread the golden purée across the plate. Place sliced stuffed chicken breast in the center, add a molded portion of quinoa, arrange roasted carrots alongside, and garnish with microgreens and edible flowers.
Nutrition
Chef's Note
Tender herb-roasted chicken breast stuffed with spinach, feta, and sun-dried tomatoes, served alongside ancient grain quinoa, roasted rainbow carrots, and a silky golden carrot purée inspired by Mediterranean flavors.
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