Mediterranean Olive and Grape Stuffed Chicken with Herb-Infused Quinoa
This stunning dish marries the briny depth of Mediterranean olives with the sweet burst of grapes, all encased in succulent chicken breasts. Paired with aromatic herb-infused quinoa, it's a vibrant and flavorful experience that highlights the beauty of Mediterranean cuisine.
Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a bowl, combine chopped black olives, halved grapes, minced garlic, and chopped parsley. Season the mixture with salt and pepper.
Step 3: Slice each chicken breast horizontally to create a pocket and stuff with the olive and grape mixture. Secure with toothpicks if necessary.
Step 4: Heat olive oil in a skillet over medium heat. Sear the stuffed chicken for 3-4 minutes on each side until golden brown.
Step 5: Transfer the seared chicken to a baking dish and bake for 20 minutes, or until the internal temperature reaches 165°F (75°C).
Step 6: Meanwhile, rinse quinoa under cold water. Cook quinoa according to package instructions, seasoning with olive oil, lemon juice, and chopped parsley.
Step 7: Serve the stuffed chicken over a bed of herb-infused quinoa, garnished with additional parsley and lemon wedges.
Mediterranean Roasted Vegetables
A crisp Sauvignon Blanc or a refreshing Mediterranean spritzer.
Gluten-free, dairy-free.