We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Chestnut and Butternut Squash Stuffed Chicken Breast with Herb Quinoa
Chestnut and Butternut Squash Stuffed Chicken Breast with Herb Quinoa

Chestnut and Butternut Squash Stuffed Chicken Breast with Herb Quinoa
A gourmet dish featuring chicken breast stuffed with chestnuts and butternut squash, served with herb-infused quinoa.
Chestnut and Butternut Squash Stuffed Chicken Breast with Herb Quinoa

To provide a balanced meal rich in protein and carbohydrates, supporting muscle recovery and energy replenishment after cycling.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 500
    g
     chestnut
  • 1
    item
     butternut squash
  • 150
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    tbsp
     lemon juice
Preparation Time: 90 minutes
Chestnut and Butternut Squash Stuffed Chicken Breast with Herb Quinoa
Instructions:
  1. Preheat the oven to 180°C.
  2. Peel and dice the butternut squash. Roast in the oven for 25 minutes until tender.
  3. Boil the chestnuts for 10 minutes, then peel and chop them.
  4. In a pan, heat olive oil and sauté garlic until fragrant. Add roasted squash and chestnuts, season with thyme, rosemary, salt, and pepper.
  5. Slice a pocket into each chicken breast and stuff with the squash and chestnut mixture.
  6. Secure with toothpicks and sear in a hot pan with olive oil until golden brown on both sides.
  7. Transfer to the oven and bake for 20 minutes until cooked through.
  8. Cook quinoa according to package instructions. Fluff with a fork and mix in lemon juice, salt, and pepper.
  9. Serve the stuffed chicken breasts over a bed of herb quinoa.
Nutrition Per Serving 800 g Per 100g
Energy 750 kcal 94 kcal
Protein 60 g 7.5 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 85 g 10.6 g
Fat 30 g 3.8 g
  • 2
    item
     chicken breast
  • 500
    g
     chestnut
  • 1
    item
     butternut squash
  • 150
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    tbsp
     lemon juice
1
Servings
0

Preheat the oven to 180°C.

Peel and dice the butternut squash. Roast in the oven for 25 minutes until tender.

Boil the chestnuts for 10 minutes, then peel and chop them.

In a pan, heat olive oil and sauté garlic until fragrant. Add roasted squash and chestnuts, season with thyme, rosemary, salt, and pepper.

Slice a pocket into each chicken breast and stuff with the squash and chestnut mixture.

Secure with toothpicks and sear in a hot pan with olive oil until golden brown on both sides.

Transfer to the oven and bake for 20 minutes until cooked through.

Cook quinoa according to package instructions. Fluff with a fork and mix in lemon juice, salt, and pepper.

Serve the stuffed chicken breasts over a bed of herb quinoa.

Contact About
Privacy Policy Terms of Service Sitemap