Preparation

• 1.

  Preheat your oven to 375°F (190°C).

• 2.

  In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

• 3.

  In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted. Stir in the cooked quinoa, feta cheese, sun-dried tomatoes, garlic powder, onion powder, thyme, salt, and pepper. Combine thoroughly, then remove from heat.

• 4.

  Take each chicken breast and carefully make a pocket by slicing horizontally, being careful not to cut all the way through. Stuff each chicken breast with the quinoa mixture, securing the ends with toothpicks if necessary. Season the outside of the chicken with salt and pepper.

• 5.

  In a large oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.

• 6.

  Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 75°C).

• 7.

  While the chicken is baking, prepare the creamy garlic sauce. In a saucepan, combine heavy cream, minced garlic, lemon juice, and a pinch of salt and pepper. Heat over low, stirring frequently, until warm but not boiling. Remove from heat and stir in fresh parsley.

• 8.

  Once the chicken is done, let it rest for 5 minutes before slicing. Drizzle the garlic sauce over the stuffed chicken and serve with your choice of side.