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Mediterranean Olive and Grape Stuffed Chicken with Herb-Infused Quinoa

Prep 15 minutes | Cook 30 minutes | Advanced | Serves 4 | Mediterranean

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.

What you have

• black olives, 1 cup
• grapes, 1 cup

Method

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a bowl, combine chopped black olives, halved grapes, minced garlic, and chopped parsley. Season the mixture with salt and pepper.
3. Step 3: Slice each chicken breast horizontally to create a pocket and stuff with the olive and grape mixture. Secure with toothpicks if necessary.
4. 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.
5. 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).
6. Step 6: Meanwhile, rinse quinoa under cold water. Cook quinoa according to package instructions, seasoning with olive oil, lemon juice, and chopped parsley.
7. Step 7: Serve the stuffed chicken over a bed of herb-infused quinoa, garnished with additional parsley and lemon wedges.

Serving suggestion

Mediterranean Roasted Vegetables

A crisp Sauvignon Blanc or a refreshing Mediterranean spritzer.