Strawberry Balsamic Glazed Cheese Stuffed Chicken Breasts

served with Asparagus and Almond Lemony Quinoa

  • 30 min
High Protein
Poultry
The perfect combination of the delicious roasted balsamic strawberries that cover these cheese and basil stuffed chicken breasts and the asparagus with the lemon and almond flavored quinoa bring you a fulfilling refined meal.

Allergens: Sesame, Dairy, Gluten, Nut, Sulphite, Wheat
Strawberry Balsamic Glazed Cheese Stuffed Chicken Breasts

Ingredients

1 tbsp
Almonds
14
Asparagus
3 tbsp
Balsamic Vinegar
2
Basil (sprigs)
2
Chicken Breast
2
Green Onion(s)
1/2
Lemon(s)
2 tsp
Olive Oil (not included)
50 g
Ricotta
1 cup(s)
Strawberries
3
Thyme (sprigs)
1 cup(s)
Water for Quinoa (not included)
1/2 cup(s)
White Quinoa
Nutritional facts
Per serving
Amount / Serving
Calories
558 kcal
Total fat
18 g
Saturated Fat
4 g
Sodium
284 mg
Total Carbohydrate
42 g
Fiber
8 g
Sugar
4 g
Proteins
58 g

Instructions

Add quinoa, thyme and zest
1

Preheat oven to 375F. In a saucepan, bring water to a boil. Chop thyme and zest lemon. Add quinoa, thyme and zest to saucepan and cook 10 minutes over low heat.

Stuff breasts with ricotta mixture
2

Finely chop ½ basil and mix with ricotta. Slice chicken breasts in 2 without separating them completely. Stuff each chicken breast with ricotta mixture.

Sprinkle oil on asparagus
3

In an oiled ovenproof pan, cook chicken over medium heat 2-3 minutes on each side or until browned. Stir in the asparagus and sprinkle with lemon juice and little oil. Transfer pan to oven and cook 8-10 min.

Incorporate straberries and balsamic vinegar
4

Meanwhile, chop green onions and slice strawberries and remaining basil. In an oiled skillet, cook green onions over medium heat 2-3 minutes, then add strawberries and balsamic vinegar. Simmer 5 minutes over low heat. Add basil and set aside.

Pour sauce on chicken breasts
5

Add almonds to cooked quinoa. Serve stuffed chicken drizzled with strawberry sauce with quinoa and asparagus.