Baked Chicken Stuffed with Creamy Spinach Artichoke

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

Baked Chicken Stuffed with Creamy Spinach Artichoke

YOUR SOLIN GENERATED RECIPE

Baked Chicken Stuffed with Creamy Spinach Artichoke

Savor a succulent baked chicken breast filled with a luscious, creamy blend of low-fat cream cheese, non-fat Greek yogurt, fresh spinach, and tangy artichoke hearts. This dish delivers a perfect balance of lean protein and vibrant flavors ideal for breakfast, lunch, or dinner.

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NUTRITION

336kcal
Protein
51.4g
Fat
8.9g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 medium piece Chicken Breast (approx. 198g)

1 ounce Low-Fat Cream Cheese (approx. 28g)

2 ounces Non-Fat Greek Yogurt (approx. 56g)

1 cup Fresh Spinach (approx. 30g)

1/2 cup Artichoke Hearts (approx. 90g)

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Using a sharp knife, create a horizontal pocket in the chicken breast without cutting all the way through.

  • 3

    In a bowl, combine low-fat cream cheese, non-fat Greek yogurt, fresh spinach, artichoke hearts, garlic powder, and a pinch of salt and pepper. Mix until well blended.

  • 4

    Carefully stuff the chicken breast pocket with the creamy spinach artichoke mixture, ensuring even distribution.

  • 5

    Season the outside of the chicken with additional salt and pepper if desired.

  • 6

    Place the stuffed chicken breast in a lightly greased baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.

  • 7

    Remove from the oven, let it rest for a few minutes, and then slice to serve.

Baked Chicken Stuffed with Creamy Spinach Artichoke

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

Baked Chicken Stuffed with Creamy Spinach Artichoke

YOUR SOLIN GENERATED RECIPE

Baked Chicken Stuffed with Creamy Spinach Artichoke

Savor a succulent baked chicken breast filled with a luscious, creamy blend of low-fat cream cheese, non-fat Greek yogurt, fresh spinach, and tangy artichoke hearts. This dish delivers a perfect balance of lean protein and vibrant flavors ideal for breakfast, lunch, or dinner.

NUTRITION

336kcal
Protein
51.4g
Fat
8.9g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 medium piece Chicken Breast (approx. 198g)

1 ounce Low-Fat Cream Cheese (approx. 28g)

2 ounces Non-Fat Greek Yogurt (approx. 56g)

1 cup Fresh Spinach (approx. 30g)

1/2 cup Artichoke Hearts (approx. 90g)

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Using a sharp knife, create a horizontal pocket in the chicken breast without cutting all the way through.

  • 3

    In a bowl, combine low-fat cream cheese, non-fat Greek yogurt, fresh spinach, artichoke hearts, garlic powder, and a pinch of salt and pepper. Mix until well blended.

  • 4

    Carefully stuff the chicken breast pocket with the creamy spinach artichoke mixture, ensuring even distribution.

  • 5

    Season the outside of the chicken with additional salt and pepper if desired.

  • 6

    Place the stuffed chicken breast in a lightly greased baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.

  • 7

    Remove from the oven, let it rest for a few minutes, and then slice to serve.