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Chestnut and Butternut Squash Stuffed Chicken Breast with Herb Quinoa
Chestnut and Butternut Squash Stuffed Chicken Breast with Herb Quinoa

Chestnut and Butternut Squash Stuffed Chicken Breast with Herb Quinoa
A gourmet dish featuring chicken breast stuffed with chestnuts and butternut squash, served with herb-infused quinoa.
Chestnut and Butternut Squash Stuffed Chicken Breast with Herb Quinoa
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 500
    g
     chestnut
  • 1
    item
     butternut squash
  • 150
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    tbsp
     lemon juice
Preparation Time: 90 minutes
Chestnut and Butternut Squash Stuffed Chicken Breast with Herb Quinoa
Instructions:
  1. Preheat the oven to 180°C.
  2. Peel and dice the butternut squash. Roast in the oven for 25 minutes until tender.
  3. Boil the chestnuts for 10 minutes, then peel and chop them.
  4. In a pan, heat olive oil and sauté garlic until fragrant. Add roasted squash and chestnuts, season with thyme, rosemary, salt, and pepper.
  5. Slice a pocket into each chicken breast and stuff with the squash and chestnut mixture.
  6. Secure with toothpicks and sear in a hot pan with olive oil until golden brown on both sides.
  7. Transfer to the oven and bake for 20 minutes until cooked through.
  8. Cook quinoa according to package instructions. Fluff with a fork and mix in lemon juice, salt, and pepper.
  9. Serve the stuffed chicken breasts over a bed of herb quinoa.
Nutrition Per Serving 800 g Per 100g
Energy 750 kcal 94 kcal
Protein 60 g 7.5 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 85 g 10.6 g
Fat 30 g 3.8 g
  • 2
    item
     chicken breast
  • 500
    g
     chestnut
  • 1
    item
     butternut squash
  • 150
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    tbsp
     lemon juice
1
Servings
0

Preheat the oven to 180°C.

Peel and dice the butternut squash. Roast in the oven for 25 minutes until tender.

Boil the chestnuts for 10 minutes, then peel and chop them.

In a pan, heat olive oil and sauté garlic until fragrant. Add roasted squash and chestnuts, season with thyme, rosemary, salt, and pepper.

Slice a pocket into each chicken breast and stuff with the squash and chestnut mixture.

Secure with toothpicks and sear in a hot pan with olive oil until golden brown on both sides.

Transfer to the oven and bake for 20 minutes until cooked through.

Cook quinoa according to package instructions. Fluff with a fork and mix in lemon juice, salt, and pepper.

Serve the stuffed chicken breasts over a bed of herb quinoa.

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