- 40 min
Allergens: Sesame, Dairy, Gluten, Sulphite, Wheat
Roughly chop the spinach. Chop the sun-dried tomatoes and the garlic. Cut off both ends of the green beans. Zest the lemon and cut into wedges.
Cook the quinoa
Bring a pot of water to a boil. Pour the quinoa, sun-dried tomatoes and add 1 wedge of lemon. Cook over medium heat for 12-15 minutes until tender. Drain and remove the lemon wedge. Add a drizzle of oil, salt and pepper.
Garnish the chicken
Slice the chicken in half lengthwise to open the breast without slicing it completely. Mix the cream cheese with 1/3 of the spinach, the zest, the garlic, salt and pepper. Garnish the breasts with the mixture and close them. You can use toothpicks to secure if you have them but it is not necessary.
Cook the chicken
Heat a drizzle of oil in a pan over medium heat. Add salt and pepper to the outside of the chicken. Cook the chicken 5-6 minutes. Flip, cover and cook over medium low heat for 6-8 minutes. Remove from the pan.
Cook the green beans
Add a drizzle of oil to the pan. Add the beans and the rest of the spinach. Cook 2-3 minutes. Add salt and pepper.
Plate your dish
Serve the chicken with the quinoa and the beans. Garnish with the parmesan and lemon juice to taste. Bon appétit!