Confetti Quinoa Stuffed Chicken Recipe

If you’re looking to spice up your tired out chicken dishes, then you’ve come to the right place. This confetti quinoa stuffed chicken recipe is an excellent way to get plenty of protein without all the carbs. Plus, it’s so darn delicious, you won’t even realize you’re eating a bunch of vegetables.

Quinoa Stuffed Chicken


  • 4 boneless skinless chicken breasts
  • ¾ cup quinoa
  • 1 ½ cup chicken broth
  • 1 Tbsp coconut oil
  • ¾ cup bell pepper, diced
  • ½ cup red onion, diced
  • 1 serrano pepper, seeded and diced
  • 2 cloves garlic, minced
  • ¼ cup cilantro, chopped
  • 1 lime, zest and 1 tbsp juice
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt


Step 1

Preheat the oven to 375°F. First, line a baking sheet with parchment paper. However, you can always use a silicone baking mat instead. Grab a medium sauce pan and melt the coconut oil over medium-high heat. Once fully melted, add the red onion, diced bell pepper, serrano pepper, and garlic. Sauté everything for a minute or two, just until the onion is translucent. Then transfer all of the vegetables into a bowl. They should still be colorful and bright.

Step 2

After that, pour the quinoa in the emptied sauce pot. Add in the broth and 1/2 teaspoon salt, and turn the heat to high. Cover the pot with a lid and bring the liquid to a rapid boil. Cook for about 13-15 minutes, or until the quinoa has soaked up the broth and have little vent holes over its skin. Once the broth is absorbed, remove the pan from the heat and let the quinoa steam for another 3 to 5 minutes.

Step 3

Meanwhile, cut a slit in each chicken breast lengthwise along one side. You’ll want to cut deep into the center of the chicken, while still leaving the opposite side attached. You’re trying to make a pocket for the quinoa to go, with about 1/2-inch around the sides. Then, sprinkle the cumin, chili powder, and salt onto each piece of chicken.

Step 4

Once the quinoa is nice and fluffy, stir in the lime zest, sautéed vegetables, cilantro, and lime juice. Taste, and add salt if needed. Stuff the quinoa mixture into the opening of each chicken breast. Then, place the chicken upright on the baking sheet, like an open envelope, with the quinoa facing up. Bake for about 20 minutes or so, until the chicken is cooked through. Finally, serve warm and enjoy.

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About The Author

Jaime Curl

I've explored many different fields within physical therapy, including acute care and oncology at Troy Beaumont Hospital, elementary through high school levels in the Troy School District, and outpatient physical therapy. As the office manager and marketer, I am able to combine my love for health and exercise science with my people skills, all with a dash of marketing and personal training. My hobbies include spending time with friends and family, baking, crafting, and watching my favorite movies or tv shows.

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