Recipe: Pistachio-Stuffed Chicken Breast with Pomegranate Glaze and Quinoa TabboulehDescription: Tender chicken breast stuffed with a rich pistachio and herb filling, glazed with sweet-tart pomegranate molasses, and served alongside a fresh quinoa tabbouleh featuring more pistachios for crunch.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 4 piece chicken breast, 1 cup pistachios, 0.5 cup parsley, 0.25 cup mint, 3 tablespoon olive oil, 0.25 cup pomegranate molasses, 1 cup quinoa, 1 cup cherry tomatoes, 1 medium cucumber, 2 tablespoon lemon juice, 1 teaspoon salt, 0.5 teaspoon black pepperInstructions: Preheat the oven to 180°C (356°F). Cook quinoa according to package instructions and let cool. In a bowl, mix chopped pistachios, parsley, mint, and 1 tablespoon of olive oil. Season with salt and pepper. Cut a pocket in each chicken breast and stuff with the pistachio mixture. Secure with toothpicks. Heat 1 tablespoon of olive oil in an oven-safe pan over medium heat. Sear chicken breasts on both sides until golden brown, about 4 minutes per side. Transfer the pan to the oven and bake for 20 minutes or until the chicken is cooked through. Brush chicken breasts with pomegranate molasses and return to the oven for 5 more minutes. For the quinoa tabbouleh, combine cooked quinoa, cherry tomatoes, cucumber, and chopped pistachios in a bowl. Dress the quinoa mixture with lemon juice and 2 tablespoons of olive oil, then season with salt and pepper. Serve the chicken breasts with the quinoa tabbouleh on the side.Perfect for: Meal planning, weekly preparation, home cooking Tags: Mediterranean, Middle Eastern, gluten-freeThis Pistachio-Stuffed Chicken Breast with Pomegranate Glaze and Quinoa Tabbouleh recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.