Creamy Spinach Artichoke Stuffed Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Artichoke Stuffed Chicken Breast

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Stuffed Chicken Breast

Enjoy a savory and satisfying dish featuring a juicy chicken breast generously filled with a creamy blend of spinach and artichoke hearts. This dish brings together tender, well-seasoned chicken and a zesty, smooth filling for a delightful culinary experience that’s both nutritious and indulgent.

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NUTRITION

349kcal
Protein
47.1g
Fat
15.2g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 oz Reduced-Fat Cream Cheese

1 cup Fresh Spinach

1/4 cup Artichoke Hearts

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a sharp knife, carefully create a pocket in the side of the chicken breast.

  • 3

    In a small bowl, combine the reduced-fat cream cheese, chopped fresh spinach, diced artichoke hearts, and a minced garlic clove. Season with salt and pepper to taste.

  • 4

    Stuff the chicken breast pocket generously with the creamy spinach artichoke mixture.

  • 5

    Heat a small oven-safe skillet over medium-high heat and add 1 teaspoon of extra virgin olive oil. Sear the stuffed chicken breast for 2-3 minutes per side until lightly golden.

  • 6

    Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

  • 7

    Remove from the oven, let rest for a few minutes, and then serve warm.

Creamy Spinach Artichoke Stuffed Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Artichoke Stuffed Chicken Breast

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Stuffed Chicken Breast

Enjoy a savory and satisfying dish featuring a juicy chicken breast generously filled with a creamy blend of spinach and artichoke hearts. This dish brings together tender, well-seasoned chicken and a zesty, smooth filling for a delightful culinary experience that’s both nutritious and indulgent.

NUTRITION

349kcal
Protein
47.1g
Fat
15.2g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 oz Reduced-Fat Cream Cheese

1 cup Fresh Spinach

1/4 cup Artichoke Hearts

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a sharp knife, carefully create a pocket in the side of the chicken breast.

  • 3

    In a small bowl, combine the reduced-fat cream cheese, chopped fresh spinach, diced artichoke hearts, and a minced garlic clove. Season with salt and pepper to taste.

  • 4

    Stuff the chicken breast pocket generously with the creamy spinach artichoke mixture.

  • 5

    Heat a small oven-safe skillet over medium-high heat and add 1 teaspoon of extra virgin olive oil. Sear the stuffed chicken breast for 2-3 minutes per side until lightly golden.

  • 6

    Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

  • 7

    Remove from the oven, let rest for a few minutes, and then serve warm.