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

Savor this elevated, protein-packed chicken breast filled with a luscious blend of creamy low-fat cream cheese, vibrant spinach, and tangy artichoke hearts. Seasoned with garlic and a hint of Parmesan, each bite is a balanced interplay of flavors and textures that's both satisfying and nutritious.

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NUTRITION

406kcal
Protein
45.8g
Fat
14.7g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cooked Spinach

1/2 cup canned, drained Artichoke Hearts

2 tbsp Low-Fat Cream Cheese

1 tbsp grated Parmesan Cheese

1 clove Garlic, minced

1 tsp Olive Oil

Salt and Pepper to taste

Pinch Red Pepper Flakes

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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 without cutting all the way through.

  • 3

    In a mixing bowl, combine the cooked spinach, artichoke hearts, low-fat cream cheese, grated Parmesan, minced garlic, and red pepper flakes. Season with a pinch of salt and pepper.

  • 4

    Stuff the chicken breast pocket with the spinach-artichoke mixture, using a toothpick if necessary to secure the filling.

  • 5

    Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken breast for about 2-3 minutes on each side until lightly golden.

  • 6

    Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the filling is bubbly.

  • 7

    Remove from oven and let rest for a few minutes before serving.

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

Savor this elevated, protein-packed chicken breast filled with a luscious blend of creamy low-fat cream cheese, vibrant spinach, and tangy artichoke hearts. Seasoned with garlic and a hint of Parmesan, each bite is a balanced interplay of flavors and textures that's both satisfying and nutritious.

NUTRITION

406kcal
Protein
45.8g
Fat
14.7g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cooked Spinach

1/2 cup canned, drained Artichoke Hearts

2 tbsp Low-Fat Cream Cheese

1 tbsp grated Parmesan Cheese

1 clove Garlic, minced

1 tsp Olive Oil

Salt and Pepper to taste

Pinch Red Pepper Flakes

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a sharp knife, carefully cut a pocket into the side of the chicken breast without cutting all the way through.

  • 3

    In a mixing bowl, combine the cooked spinach, artichoke hearts, low-fat cream cheese, grated Parmesan, minced garlic, and red pepper flakes. Season with a pinch of salt and pepper.

  • 4

    Stuff the chicken breast pocket with the spinach-artichoke mixture, using a toothpick if necessary to secure the filling.

  • 5

    Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken breast for about 2-3 minutes on each side until lightly golden.

  • 6

    Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the filling is bubbly.

  • 7

    Remove from oven and let rest for a few minutes before serving.