Keep it juicy
Cook the chicken or turkey until just done, then let it rest briefly before slicing so the juices stay in the meat.
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Pesto & Mozzarella Stuffed Chicken with Quinoa & Veggie Stir-fry
A quick, flavorful, and wholesome meal featuring tender chicken breasts stuffed with vibrant pesto and melty mozzarella, served alongside fluffy quinoa and a colorful vegetable stir-fry. Perfect for a satisfying and balanced dinner.
Total time35 min
Calories550 kcal
Protein50g
Serves2
Step by step
Method
- 01
Butterfly the chicken breasts. Spread 1 tbsp of pesto inside each breast and add 2 slices of mozzarella. Season both sides of the stuffed chicken with Cajun seasoning, salt, and pepper.
- 02
Place stuffed chicken in the air fryer at 180°C (360°F) for 15–18 minutes, or until cooked through.
- 03
Prepare quinoa according to package instructions.
- 04
Heat a pan and sauté sliced mushrooms, courgette, and frozen spinach until tender. Season with salt, pepper, oregano, and ginger.
- 05
Plate the cooked chicken breasts alongside quinoa and stir-fried vegetables. Enjoy\!
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Make the grain ahead
Cook the rice, quinoa or couscous in advance and chill it promptly to make assembly faster on a busy day.
Make it your own
Use the vegetables you already have and keep the same cooking method; this recipe is flexible enough for practical substitutions.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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