Ingredients:

  • 4 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil (30ml)
  • 1 cup cooked quinoa (185g)
  • 1 cup roasted pumpkin, diced (200g)
  • 1/2 cup diced onion (75g)
  • 2 cloves garlic, minced
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cinnamon
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/4 cup chopped fresh parsley (15g)

Instructions:

  1. Butterfly each chicken breast by slicing horizontally, being careful not to cut all the way through.
  2. Season both sides of the chicken with salt and pepper.
  3. In a large skillet, sauté onion and garlic in olive oil until softened.
  4. Add roasted pumpkin, quinoa, sage, thyme, cinnamon, and mix well.
  5. Stir in Parmesan cheese and parsley; remove from heat.
  6. Divide stuffing evenly among the chicken breasts.
  7. Fold the chicken over the stuffing and secure with toothpicks or kitchen twine if desired.
  8. Preheat the oven to 375°F (190°C).
  9. Place stuffed chicken in a baking dish and drizzle with olive oil.
  10. Bake for 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F / 74°C).
  11. Remove from the oven, let rest for 5 minutes, and serve warm.