Pesto Chicken Stuffed Peppers

Servings: 1

Ingredients:

• 1 large bell pepper (any colour)

• 1 small chicken breast

• 1 tbsp olive oil

• 1 tbsp pesto

• Salt and pepper

• Small handful spinach

• 2 tbsp feta cheese crumbles

• ½ cup quinoa (cooked)

Directions:

• Preheat oven to 350°F

• Pat chicken breast dry with paper towel and then coat with olive oil, season with salt and pepper

• Place chicken breast in the oven for 20 minutes. We want it almost fully cooked but not quite

• At the same time the chicken is cooking, bring a large pot of water to a boil (2 to 1 ratio of water to quinoa), and rinse your quinoa in the sink in a mesh strainer.

• Add quinoa to the boiling water, reduce the heat to medium/low, and cook covered for about 15 minutes (all the water should be absorbed)

• When it’s done, remove the lid and fluff the quinoa with a fork. There shouldn’t be any more water in the pot - if there is, allow it to cook a little longer. Skip these steps if your quinoa is already prepped.

• Cut the top off of your pepper (set aside) and discard the stems and seeds inside it. Set aside

• Remove chicken from the oven and shred it into tiny pieces with a fork. The smaller, the better

• In a bowl, mix your chicken breast with the quinoa, spinach, feta cheese and pesto. Feel free to add any other seasonings you like

• Stuff the mixture into your hollowed out pepper and place it in the oven for 30 minutes with the “lid” of the pepper on top

• Remove, allow to cool, and enjoy!

Nutritional Info:

• Protein: 31g

• Fat: 28g

• Carbs: 33g

• Fibre: 7g

• Cals: 501