Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts

Pear and Blue Cheese Stuffed Chicken

Pear and Blue Cheese Stuffed Chicken

Pear and Blue Cheese Stuffed Chicken
Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts
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An easy yet elegant dinner that takes 30 minutes to make. Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts is an easy one-sheet dinner perfect for weeknights or special occasions.
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Pear and Blue Cheese Stuffed Chicken
Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
An easy yet elegant dinner that takes 30 minutes to make. Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts is an easy one-sheet dinner perfect for weeknights or special occasions.
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Ingredients
For the chicken breast:
For the Brussels sprouts:
Servings:
Instructions
  1. Preheat the oven to 400 degrees F.
  2. With a sharp knife, cut each chicken breast horizontally down the middle, but not all the way through. Open the chicken breast so that there are two sides open.
  3. On one side of the chicken breast, layer the pear slices, Blue cheese, and shredded Brussels sprouts. Pull the other side of the open chicken breast over the stuffed side.
  4. Place the chicken breast on a sheet pan. Drizzle with olive oil and set aside.
  5. In a medium-sized bowl, combine olive oil and Brussels sprouts. Brussels sprouts should be well-coated. Layer Brussels sprouts on the sheet pan alongside the chicken. Sprinkle with salt and pepper.
  6. Place the chicken and Brussels sprouts in the oven. Cook for 20 minutes or until liquid from chicken runs clear.
  7. Once the chicken and Brussels sprouts are removed from the oven, drizzle the chicken with pecan pieces and honey and the Brussels sprouts with remaining blue cheese if desired. Serve and enjoy!
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Brussels Sprouts with Spinach, Feta, Walnuts and Honey

Brussels Sprouts

Brussels Sprouts
Brussels Sprouts with Spinach, Feta, Walnuts and Honey
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If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Brussels Sprouts
Brussels Sprouts with Spinach, Feta, Walnuts and Honey
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If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. Add 1 Tbsp of olive oil to a non-stick saute pan and heat over medium high heat.
  2. When pan is heated, add the Brussels sprouts. Cook for 2-3 minutes, or until the Brussels begin to turn golden brown.
  3. Add spinach to the pan. If needed, add more olive oil to the pan. Cook until soft and then remove from heat.
  4. Add the walnuts to the pan and stir.
  5. Drizzle contents of pan with honey. Mix well.
  6. Top with feta cheese and serve.
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Roasted Veggie Quinoa Bowls

Roasted Veggie Bowls

Roasted Veggie Bowls
Roasted Veggie Quinoa Bowls
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These super versatile Roasted Veggie Quinoa Bowls are good hot, cold, eaten right away, or served as leftovers the next day.
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Roasted Veggie Bowls
Roasted Veggie Quinoa Bowls
BigOven - Save recipe or add to grocery list
Yum
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These super versatile Roasted Veggie Quinoa Bowls are good hot, cold, eaten right away, or served as leftovers the next day.
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees F.
  2. Add chickpeas and 1 Tbsp olive oil to a medium sized bowl. Combine until evenly coated.
  3. Place chickpeas on a parchment lined baking sheet in one single layer. Sprinkle with salt.
  4. Place chickpeas in the oven and roast for 40 minutes.
  5. While chickpeas are roasting, combine 2 Tbsp olive oil with sweet potato, onion, carrots, and Brussels sprouts. Combine until evenly coated.
  6. Place vegetable mixture on a parchment lined baking sheet in one single layer. Sprinkle with salt.
  7. Place vegetable mixture in the oven and roast for 30 minutes.
  8. When vegetables and chickpeas have about 20 minutes left, cook quinoa as directed.
  9. Once vegetables, chickpeas, and quinoa are finished cooking, mix together in a large bowl.
  10. Add cranberries, pecans, and Feta cheese. Mix well.
  11. Serve and enjoy!
Recipe Notes

For maximum flavor, consider cooking quinoa in broth of your choice in place of water. Remember to cook vegetables into pieces of approximately the same size. This will ensure everything cooks through at the same time.

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