Meyer Lemon Goat Cheese-Stuffed Chicken with Pomegranate Balsamic & Pistachio Carrots

Tender chicken breasts filled with creamy goat cheese and fresh herbs, roasted alongside sweet carrots and crunchy pistachios. Finished with Seven Barrels Pomegranate Balsamic Vinegar and bright Meyer Lemon Extra Virgin Olive Oil, this elegant dinner brings together rich, tangy, and savory flavors in every bite.

Seven Barrels products:

• Meyer Lemon Extra Virgin Olive Oil

• Pomegranate Balsamic Vinegar

Makes: 4 servings
Prep: 15 minutes
Cook: 35–40 minutes

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (approximately 6 ounces each)

• 4 ounces goat cheese, softened

• 2 tablespoons Seven Barrels Meyer Lemon Extra Virgin Olive Oil

• 1 tablespoon fresh parsley, finely chopped

• 1 teaspoon fresh thyme leaves

• 1 clove garlic, minced

• 1 teaspoon fresh lemon zest

• ½ teaspoon sea salt

• ½ teaspoon freshly ground black pepper

For the Pistachio Carrots:

• 1 pound fresh carrots, peeled and cut into evenly sized sticks

• 1 tablespoon Seven Barrels Meyer Lemon Extra Virgin Olive Oil

• ⅓ cup shelled pistachios, roughly chopped

• ½ teaspoon sea salt

• ¼ teaspoon freshly ground black pepper

• 1 teaspoon honey

For the Pomegranate Balsamic Glaze:

• 3 tablespoons Seven Barrels Pomegranate Balsamic Vinegar

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• 1 tablespoon water

Directions

1. Preheat the oven. Heat your oven to 425°F. Line a large baking sheet with parchment paper or lightly grease a shallow roasting pan.

2. Prepare the goat cheese filling. In a small bowl, combine the softened goat cheese, chopped parsley, fresh thyme, minced garlic, and lemon zest. Mix until creamy and evenly combined.

3. Stuff the chicken. Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast, being careful not to cut all the way through. Divide the goat cheese mixture evenly among the chicken breasts, pressing the filling gently into each pocket. Secure with toothpicks if needed.

4. Season the chicken. Brush the chicken breasts with 2 tablespoons of Seven Barrels Meyer Lemon EVOO. Sprinkle with sea salt and freshly ground black pepper. Set aside while preparing the carrots.

5. Prepare the carrots. Toss the carrots with 1 tablespoon of Meyer Lemon EVOO, honey, salt, and black pepper. Arrange them in a single layer on the baking sheet and roast for 12–15 minutes.

6. Add the chicken. Remove the baking sheet from the oven and move the carrots to the sides. Place the stuffed chicken breasts in the center, leaving room between each piece. Return to the oven and roast for approximately 20–25 minutes, depending on thickness.

7. Prepare the balsamic glaze. While the chicken cooks, combine Seven Barrels Pomegranate Balsamic Vinegar, honey, Dijon mustard, and water in a small saucepan. Simmer over medium-low heat for approximately 4–6 minutes, stirring occasionally, until slightly thickened. Remove from the heat.

8. Glaze the chicken. During the final 5–7 minutes of cooking, brush the chicken breasts with approximately half of the pomegranate balsamic glaze. Continue roasting until the chicken reaches an internal temperature of 165°F in the thickest portion, including the filling.

9. Finish the carrots. Once the carrots are tender and lightly caramelized, remove them from the oven. Toss with the chopped pistachios while still warm.

10. Rest and serve. Allow the chicken to rest for 5 minutes before slicing. Remove any toothpicks. Arrange the stuffed chicken alongside the pistachio carrots and drizzle the remaining pomegranate balsamic glaze over the chicken just before serving.

Serving Suggestion:

Serve with creamy mashed potatoes, wild rice, or a simple green salad. A light finishing drizzle of Seven Barrels Meyer Lemon EVOO adds an extra layer of bright citrus flavor.