Egyptian Lunch Recipe: Zucchini Stuffed Chicken Rolls with Spiced Quinoa
A flavorful egyptian lunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 6 boneless, skinless chicken breasts 2 medium zucchinis, grated 1 cup cooked quinoa 1/4 cup chopped parsley 1/4 cup chopped cilantro 1 teaspoon ground cumin 1 teaspoon ground coriander Salt and pepper to taste Olive oil for cooking Fresh greens for serving
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine grated zucchini, cooked quinoa, chopped parsley, cilantro, cumin, coriander, salt, and pepper. Mix well.
- Cut a horizontal pocket into each chicken breast, making sure not to cut all the way through. Stuff each chicken breast with the zucchini quinoa mixture.
- Heat olive oil in a large skillet over medium heat. Sear the stuffed chicken breasts for 2 minutes per side until browned.
- Transfer the seared chicken to a baking dish and bake for 20 25 minutes or until cooked through.
- Serve the baked chicken rolls on a bed of fresh greens.
Chef’s Insight
The combination of spices in this recipe adds depth to the dish while keeping it light and healthy.
Notes
This recipe is perfect for those following a Paleo diet, as it uses only clean ingredients and avoids processed foods.