This has to be one of the most flavorful weeknight dinners that I’ve had in a while. In fact, I’m still thinking about how all the ingredients played a crucial part in the flavor profile of both the chicken and the “tabbouleh.”
The chicken is stuffed with a mixture of feta cheese (feta makes it betta’), a little bit of cream cheese, basil, sweet piquanté red peppers and cooked quinoa. The peppers are an ingredient I just recently starting cooking with and they add the perfect tang and sweetness. You can find the peppers jarred with pickles or near the cheese with olives. I was able to find some fresh ones and I simply adore them. Don’t leave them out – they are not spicy.
The chicken is seared in a little EVOO in a hot skillet and then finished in the oven.
While the chicken is cooking, prepare your no-cook gluten-free “tabbouleh” salad. And I dare say this is one of my favorite preparations of carrots. Ever.
Thanks to Big Guy’s green thumb, I was able to use our homegrown carrots in this salad. Simply peel the carrots, chop and add to the food processor. Pulse until they are coarsely chopped. I went ahead and added in the red onion at this point – hey, one less thing to chop! Walnuts are added into the food processor and then the carrot mixture is added to a bowl. The rest of the ingredients include parsley and mint (traditional tabbouleh ingredients) along with sweet golden raisins, cumin, and a dressing of EVOO, white wine vinegar and salt.
Yes, yes, yes.
I am obsessed with the carrot “tabbouleh” and might have even contemplated having it for breakfast. It’s THAT good.
Weeknight dinners rarely make me this happy – but seriously, this one deserved a glass of wine!