Lebanese Zucchini Stuffed Chicken Breast with Sumac-Roasted Carrots & Quinoa

Allergens

Gluten, Dairy

Ingredients

• 6 boneless, skinless chicken breasts 2 large zucchinis 1 cup uncooked quinoa 4 medium carrots 1 tsp sumac 3 tbsp olive oil Salt and pepper to taste Fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse quinoa in cold water and cook according to package instructions.
3. Slice zucchini into thin rounds and season with salt and pepper. Set aside.
4. Make a horizontal cut in each chicken breast, forming a pocket for the zucchini stuffing.
5. Stuff each chicken breast with 3 4 zucchini slices and secure with toothpicks.
6. In a large bowl, toss carrots with olive oil, sumac, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until tender.
7. Heat 1 tbsp olive oil in a skillet over medium heat. Sear chicken breasts for 4 5 minutes per side, then transfer to the oven and cook for an additional 15 20 minutes or until internal temperature reaches 165°F (75°C).
8. Serve chicken with quinoa and roasted carrots, garnished with fresh parsley.

Chef’s Insight

To enhance the dish, try marinating the chicken breasts in a blend of olive oil, garlic, lemon juice, and za'atar before stuffing and cooking.

Notes

For the best results, use fresh, organic ingredients when possible.