Creamy Spinach Artichoke Stuffed Chicken

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

Creamy Spinach Artichoke Stuffed Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Stuffed Chicken

Indulge in tender chicken breast pounded thin and filled with a luscious blend of sautéed spinach, artichoke hearts, low-fat cream cheese, and a hint of Parmesan. This dish delivers a satisfying balance of creaminess and savory flavors, making it a delightful meal for breakfast, lunch, or dinner.

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NUTRITION

399kcal
Protein
52.9g
Fat
15.2g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142 g)

1 cup Fresh Spinach (30 g)

1/4 cup Artichoke Hearts (40 g)

2 tbsp Low-Fat Cream Cheese (30 g)

1 tbsp Grated Parmesan Cheese (5 g)

1 tsp Olive Oil (4.5 g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a sharp knife, carefully cut a pocket into the side of the chicken breast, being careful not to cut all the way through.

  • 3

    Heat olive oil in a small pan over medium heat.

  • 4

    Sauté the fresh spinach until just wilted, about 1-2 minutes. Add the chopped artichoke hearts and stir for another minute.

  • 5

    In a bowl, combine the sautéed spinach and artichokes with low-fat cream cheese and grated Parmesan. Season with a pinch of salt and pepper.

  • 6

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

  • 7

    Secure the stuffed chicken with toothpicks if needed, and season the outside gently with salt and pepper.

  • 8

    Place the stuffed chicken in a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.

  • 9

    Allow the chicken to rest for a few minutes before serving.

Creamy Spinach Artichoke Stuffed Chicken

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

Creamy Spinach Artichoke Stuffed Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Stuffed Chicken

Indulge in tender chicken breast pounded thin and filled with a luscious blend of sautéed spinach, artichoke hearts, low-fat cream cheese, and a hint of Parmesan. This dish delivers a satisfying balance of creaminess and savory flavors, making it a delightful meal for breakfast, lunch, or dinner.

NUTRITION

399kcal
Protein
52.9g
Fat
15.2g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142 g)

1 cup Fresh Spinach (30 g)

1/4 cup Artichoke Hearts (40 g)

2 tbsp Low-Fat Cream Cheese (30 g)

1 tbsp Grated Parmesan Cheese (5 g)

1 tsp Olive Oil (4.5 g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a sharp knife, carefully cut a pocket into the side of the chicken breast, being careful not to cut all the way through.

  • 3

    Heat olive oil in a small pan over medium heat.

  • 4

    Sauté the fresh spinach until just wilted, about 1-2 minutes. Add the chopped artichoke hearts and stir for another minute.

  • 5

    In a bowl, combine the sautéed spinach and artichokes with low-fat cream cheese and grated Parmesan. Season with a pinch of salt and pepper.

  • 6

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

  • 7

    Secure the stuffed chicken with toothpicks if needed, and season the outside gently with salt and pepper.

  • 8

    Place the stuffed chicken in a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.

  • 9

    Allow the chicken to rest for a few minutes before serving.