Healthy Quinoa Stuffed Chicken Roll-Ups Recipe

Hello friends! This week I wanted to show you the absolute easiest meal prep, a sundried tomato, onion, spinach stuffed chicken breast. This recipe is for 2lbs of chicken and makes about 4-6 meals depending on portion sizes. This is the perfect meal for cutting especially because it’s low calorie, high protein and the easiest, quickest thing to make! Enjoy and let me know if you try it!
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INGREDIENTS:
2lb chicken breast (not thinly sliced).
1 bag of pre-cut cauliflower (or a head, your choice).
1 cup of red quinoa.
12 sundried tomatoes (more/less is optional based on preference).
1/2 cup white onion.
1/2 cup spinach.
2 tablespoons Dijon mustard.
2 teaspoons honey.
2 tablespoons olive oil.
Red pepper flakes.
Pink Himalayan salt.
Pepper.
Garlic powder (optional).
RECIPE:
Mix your Dijon mustard, honey, olive oil, red pepper flakes and garlic powder together in large bowl. Put your chicken breasts into the bowl and cover the chicken with your marinade. Let it sit for 5 minutes..
For your quinoa, put 2 cups of water on the stove and bring to a boil. Once boiling, add your 1 cup of quinoa. Turn the heat to low and let it cook for 15-20 minutes. When it is done, fluff with a fork & it is done!
If the cauliflower is not pre-cut, cut it into small pieces of the same size. Put onto baking sheet and cover with olive oil (about 1-2 tablespoons) and season with pink salt, pepper & garlic powder..
Once the quinoa and cauliflower have been prepped, remove your marinated chicken from the bowl and butterfly each breast, without cutting all the way through. Put whatever remaining sauce you have in the mixing bowl into the insides of each breast. Then begin stuffing with your tomatoes, onion, and spinach and close the breasts & put them on your baking sheet..
Put your baking sheet with the cauliflower & chicken into the oven at 350 for 25 minutes. When chicken is cooked thoroughly, remove from the oven. On a large pan, put olive oil and turn the heat to high. Put each chicken breast onto the pan and cook on each side 1-2 minutes until they are crispy looking..
Slice each chicken into halves & put into your Tupperware with 1/4 cup of quinoa and cauliflower for a delicious lunch to take to work! This recipe is AMAZING with cheese and I have personally tried it with goat cheese and parmesan; the goat cheese is a MUST TRY..
MACROS for the entire meal (does not include cheese).
383 calories.
35g protein.
41g carb.
11g fat

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Low-fat chicken and stuffing recipes require you to use shallots, almonds and more. Make low-fat chicken and stuffing with help from an experienced culinary professional in this free video clip..
Expert: Phillip L. Dell.
Filmmaker: Nick Brosco.
Series Description: Cooking delicious food is all about the ingredients that you choose to use and how you choose to use them. Cook up the delicious with help from an experienced culinary professional in this free video series.

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Sara Lynn Cauchon shares 3 new healthy one skillet quinoa recipes that are great for dinner..
Asparagus, Chicken & Quinoa Bake.
Servings: 6.
Calories per serving: 427.
2 leeks, sliced.
3 garlic cloves, minced.
1 ½ cups quinoa.
3 cups chicken broth.
1 tbsp fresh thyme.
1 tsp dried oregano.
2 chicken breasts, cooked and shredded.
2 cups asparagus, cut into 2” pieces.
1 cup ricotta cheese.
2 lemons.
¼ cup fresh parsley, roughly chopped.
1 cup parmesan, grated.
salt and pepper to taste.
2 tbsp butter.
In an oven safe skillet on medium-high heat add butter. Add leeks and sauté for for 2-3 minutes, or until leeks soften. Add garlic and quinoa and cook for another minute. Add broth, thyme and oregano and bring to a boil. Cover pot and reduce to a simmer. Cook for approximately 15-20 minutes, or until quinoa is almost cooked through..
Stir in chicken, asparagus, ricotta cheese, the zest and juice of a lemon and parsley. Season with salt and pepper to taste. Top with parmesan and remaining lemon, sliced into rounds..
Bake in oven at 375ºF for approximately 15 minutes, or until cheese is slightly golden and quinoa is hot and bubbly..
Store in the refrigerator for up to 3 days..
Enjoy!
Turkey Quinoa Taco Skillet.
Servings: 8.
Calories per serving: 488.
1 lb ground turkey.
1 onion, finely diced.
1 red pepper, diced.
1 cup corn, fresh or frozen.
2 garlic cloves, minced.
1 jalapeno, minced.
1 tbsp chili seasoning.
1 tsp ground cumin.
1 can black beans, rinsed and drained.
1 cup quinoa.
1 14oz can diced tomatoes.
2 ½ cups chicken broth.
salt and pepper to taste.
1 cup cheddar cheese, grated.
cilantro to garnish.
oil.
In an oven safe skillet on medium-high heat add oil. Add turkey and cook until slightly browned and almost cooked through. Add onion, red pepper, corn and cook for another minute. Add minced garlic, jalapeno chili powder, cumin and quinoa. Mix well. Add diced tomatoes, beans and broth. Bring to a boil and reduce to a simmer. Cook for 15-20 minutes, or until quinoa is mostly cooked through. Turn the heat off and top mixture with cheddar cheese and put the lid back on. Allow cheese to melt and serve immediately with cilantro and salsa..
Store in the refrigerator for up to 3 days..
Enjoy!
Garlic Shrimp & Quinoa.
Servings: 8.
Calories per serving: 315.
1 onion, finely diced.
4 garlic cloves, minced.
1 chili, finely sliced (deseeded if desired).
1 tsp smoked paprika.
1 ½ cups quinoa.
3 cups chicken or vegetable broth.
2 tbsp butter.
2 cups broccoli florets.
1 lb raw shrimp, peeled.
1 lemon.
2 tbsp butter.
salt and pepper to taste.
green onion for garnish.
In a skillet on medium-high heat add butter. Add onion and cook for 3 minutes, or until slightly softened. Add garlic, chili and smoked paprika and cook until fragrant. Add quinoa and stir to combine. Add broth and season with salt and pepper. Bring the mixture to a boil then reduce to a simmer. Cover skillet and cook for 10-15 minutes, or until quinoa is cooked and liquid is mostly absorbed. Add broccoli florets and shrimp. Cover skillet and cook for an additional 5 minutes or until shrimp are cooked through. Season with lemon juice and garnish with sliced green onion..
Store in the refrigerator for up to 3 days..
Enjoy!
ABOUT THIS CHANNEL.
I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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This Chicken Mango Avocado Salad is loaded with juicy chicken, creamy avocado and that sweet pop of mango flavor takes this mango salad over the top. A Cheesecake Factory recipe (copycat)..
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️.
Chicken Mango Avocado Salad Ingredients:
►1 lb chicken breasts (2 medium).
►1/2 tsp garlic salt or to taste.
►1/8 tsp black pepper or to taste.
►2 tsp olive oil.
►6 cups romaine lettuce 1 head, rinsed, chopped and spun dry.
►1/2 cup cherry tomatoes halved.
►1/2 English cucumber sliced.
►1 mango pitted, peeled and diced*.
►1 avocado pitted, peeled and diced.
►1/2 small purple onion thinly sliced.
►1/4 cup cilantro chopped.
►1/2 cup sliced almonds toasted, for topping.
Honey Vinaigrette Dressing:
►1/2 cup extra virgin olive oil.
►3 Tbsp apple cider vinegar.
►2 tsp dijon mustard.
►2 tsp honey.
►1 garlic clove 1 tsp minced.
►1 tsp sea salt.
►1/4 tsp black pepper or to taste.
�� PRINT RECIPE HERE: https://natashaskitchen.com/chicken-mango-avocado-salad/.
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These easy, Low-Carb Enchilada Chicken Roll Ups give you authentic enchilada flavor without all the work! And you won’t even miss the tortillas! Serve them with cauli-rice to keep it low carb or make my cilantro-lime rice, so good!
3 FS Smart Points • 261 Calories (keto, gluten-free).
Print: https://www.skinnytaste.com/enchilada-chicken-roll-ups/

Chicken roulade with bacon and potato and tomato salad. Chicken roulade stuffed with quinoa, pine nuts and sundried tomatoes..
http://www.vahrehvah.com/quinoa-stuffed-chicken-roulade-by-paavani-jella.
INGREDIENTS:
Chicken breast 1 Numbers.
Salt 0 0.
Pepper powder 1/2 Teaspoons.
Egg 1 Numbers.
Quinoa 1 Cup.
Red chilly flakes 1/2 Teaspoons.
Olive Oil 1 Tablespoons.
Lime juice 2 Tablespoons.
Black olive(crushed) 1/2 Cup.
Bread crumbs 1 Cup.
Butter 1 Tablespoons.
Mushrooms 1/2 Cup.
Onion(chopped) 1/2 Cup.
Garlic(crushed) 1 Teaspoons.
Chicken mince 1/2 Cup.
Oregano 1/2 Teaspoons.
DIRECTIONS:
1. Take a chicken breast and place it in salted water for 3-4 hours..
2. Flatten chicken breast in between the polythene sheet..
3. Remove upper polythene sheet and sprinkle little salt, pepper powder..
4. Spread egg white and keep aside to marinate..
5. Take a bowl and add half cooked quinoa, red chilly flakes, zest of lemon, olive oil, lime juice, black olive, chicken mince, breadcrumbs, salt, oregano, ½ tsp garlic and mix nicely..
6. Spread the above mixture on the chicken breast and roll it like as shown in the video..
7. Wrap in the polythene sheet later wrap in the aluminum foil like a chocolate..
8. Boil water in a pan and place aluminum foil, cover it with lid and cook for 20 -30 mins..
9. Remove the lid and foils..
10. Heat butter in a pan and add chicken roulade, when it change to brown colour add mushrooms, garlic, onions and saute it..
11. Remove the roulade and cut into pieces, transfer into serving plate..
12. To the above pan add pepper, cream and mix it. pour it on the sauce on top of roulade..
13. Now quinoa stuffed chicken roulade is ready to serve.

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Some weeknights are meant for simplicity like one pot meals and sheet pan meals. These recipes are easy and customizable to your taste..
Recipe: https://basicswithbabish.co/basicsepisodes/weeknightmeals-ahmph.
Ingredients & Shopping List.
+ For the One Pot Chicken Meal:
2 sweet potatoes.
2 Granny Smith apples.
Fresh sage.
4 skin-on, bone-in chicken thighs.
Salt and pepper.
Bourbon (or white wine).
Chicken stock.
Chopped pecans.
Lemon.
Chives.
+ For the Sheet Pan Salmon Dinner:
Baby Yukon Gold potatoes.
Olive oil.
Salt and pepper.
Asparagus.
Salmon fillets.
Garlic cloves.
Lemon.
Dijon mustard.
Fresh parsley.
For the Blue Apron Creamy Pesto Pasta:
https://www.blueapron.com/recipes/creamy-pesto-cavatelli-with-spinach-zucchini-tomatoes.
Special Equipment & Tools.
Stainless steel or cast iron skillet (for one pot meal).
Large sheet pan (for the sheet pan dinner).
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