Baked Creamy Spinach Artichoke Stuffed Chicken Breast

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

Baked Creamy Spinach Artichoke Stuffed Chicken Breast

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Artichoke Stuffed Chicken Breast

Enjoy a savory twist on classic stuffed chicken: a tender chicken breast filled with a creamy mixture of spinach, artichoke hearts, and a hint of parmesan. This dish is baked to perfection, boasting a rich, aromatic flavor profile with a satisfying texture that pairs well with a side salad or your favorite steamed vegetables.

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NUTRITION

353kcal
Protein
51.1g
Fat
13.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 oz Low-Fat Cream Cheese (56g)

1 cup Fresh Spinach (30g)

1/2 cup Artichoke Hearts (70g)

1 tbsp Parmesan Cheese (5g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Using a sharp knife, carefully create a pocket in the side of each chicken breast without cutting all the way through.

  • 3

    In a bowl, combine the low-fat cream cheese, chopped spinach, artichoke hearts, grated parmesan, and minced garlic. Season with a pinch of salt and black pepper.

  • 4

    Spoon the creamy mixture into the pocket of each chicken breast, pressing gently to secure the filling.

  • 5

    Lightly drizzle olive oil over the stuffed chicken breasts and season the outside with additional salt and pepper if desired.

  • 6

    Place the chicken breasts on a parchment-lined baking sheet and bake for 25-30 minutes, or until the chicken is fully cooked and the filling is bubbly.

  • 7

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

Baked Creamy Spinach Artichoke Stuffed Chicken Breast

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

Baked Creamy Spinach Artichoke Stuffed Chicken Breast

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Artichoke Stuffed Chicken Breast

Enjoy a savory twist on classic stuffed chicken: a tender chicken breast filled with a creamy mixture of spinach, artichoke hearts, and a hint of parmesan. This dish is baked to perfection, boasting a rich, aromatic flavor profile with a satisfying texture that pairs well with a side salad or your favorite steamed vegetables.

NUTRITION

353kcal
Protein
51.1g
Fat
13.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 oz Low-Fat Cream Cheese (56g)

1 cup Fresh Spinach (30g)

1/2 cup Artichoke Hearts (70g)

1 tbsp Parmesan Cheese (5g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Using a sharp knife, carefully create a pocket in the side of each chicken breast without cutting all the way through.

  • 3

    In a bowl, combine the low-fat cream cheese, chopped spinach, artichoke hearts, grated parmesan, and minced garlic. Season with a pinch of salt and black pepper.

  • 4

    Spoon the creamy mixture into the pocket of each chicken breast, pressing gently to secure the filling.

  • 5

    Lightly drizzle olive oil over the stuffed chicken breasts and season the outside with additional salt and pepper if desired.

  • 6

    Place the chicken breasts on a parchment-lined baking sheet and bake for 25-30 minutes, or until the chicken is fully cooked and the filling is bubbly.

  • 7

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