Nutritional Corner by Victoria

Quinoa Stuffed Chicken
( makes 2 Servings )

8 chicken tender strips
1/2 cup of cooked tri-colored quinoa
1 cup of baby spinach
6 baby yellow and red bell peppers, sliced
1/4 cup of feta cheese (vegan or dairy)
1/2 cup of baby bella mushrooms
red pepper flakes, to your spicy taste
1 tbsp 21 season salute or any salt free season blend or choice.
1 tbsp basil flakes
2 tbsp olive oil

Cook quinoa adding the olive oil to water, when done mix veggies, half the seasonings, and cheese together and put it aside.  Layer four tenders on the bottom of a lightly sprayed small baking dish.  Spoon the entire quinoa mixture onto chicken.  Place four more tenders on top. Sprinkle all remaining dry spices on top of the chicken.  Bake on 350degrees covered for 20 minutes and uncovered for 10 minutes.  Use Sriracha to add more spice to your dish.

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