Wednesday, 14 October 2015

Spicy Stuffed Chicken Breast Recipe

This delicious stuffed chicken breast is one of my absolute favourites and I cook it weekly. Its full of flavour and goodness delivering a moist chicken breast stuffed with spices and nuts. Quick and easy to prepare its a must have mid week meal!

Serves 4
Preparation & cook time  ~ 40 minutes


100g mixed colour quinoa
2tbs extra virgin olive oil
1 large onion, thinly diced
2 garlic cloves, crushed
1 knob of fresh root ginger, grated
1tsp ground cinnamon, plus a pinch extra 
1 tsp ground turmeric
1 tsp ground paprika
1 tsp ground cumin
1 tsp ground cardamon
Pinch ground black pepper
1/2 apple diced into small squares, skin on
60g raw almonds, roughly chopped
Handful of baby spinach
20g fresh coriander, roughly chopped
4 chicken breasts


1. Cook quinoa according to package instructions. Allow to stand.

2. Preheat oven to 200C or 180C fan. 

3. Heat extra virgin olive oil in a medium pan, and add onion, ginger, garlic, spices and black pepper. Fry until onion is soft and translucent. Add chopped apple and cook for a further 3 minutes. 

4. Take pan off the heat and pour mixture into a heatproof bowl, add cooked quinoa, chopped almonds, baby spinach, and coriander and mix well.

5. Cut chicken breasts open so its flat like a book, without completely cutting them in half, ensure the top can be folded over. Stuff the stuffing mixture into the chicken breast and fold over the top of the breast. Place the tightly packed breasts into a small baking dish, filling the rest of the dish with any remaining stuffing. Rub the top of the breasts with additional cinnamon and bake the breasts for 25-30 minutes, or until liquid runs clean when breast is cut into.

Serve with some mixed steamed vegetables or fresh salad for a nutrition and flavour packed meal!