Prepare the Strawberry Balsamic Glaze: In a small saucepan, combine the chopped strawberries and balsamic vinegar. Bring to a simmer over medium heat, allowing it to reduce by half, about 5-7 minutes. Add honey or maple syrup, if desired, and a pinch of salt. Set aside.

Stuff the Chicken: Preheat oven to 375°F (190°C). Using a sharp knife, cut a small pocket into the thickest part of each chicken breast (without cutting all the way through). Stuff each breast with crumbled feta and chopped spinach, securing with toothpicks if needed. Season the outside with salt and pepper.

Sear and Bake the Chicken: Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden. Transfer the chicken to a baking dish and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).

Prepare the Herbed Quinoa Pilaf: While the chicken bakes, combine quinoa and broth in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and the broth is absorbed. Stir in chopped parsley and season with salt and pepper.

Make the Lemon Garlic Green Beans: In a large sauté pan, heat olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add green beans and sauté for 5-7 minutes, or until tender-crisp. Sprinkle with lemon zest, salt, and pepper before serving.

Serve and Garnish: To serve, drizzle the strawberry balsamic glaze over the stuffed chicken. Plate with a scoop of herbed quinoa pilaf and a side of lemon garlic green beans. Garnish with fresh thyme or rosemary, if desired.