NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Fresh Spinach

1/4 cup diced Artichoke Hearts

2 tbsp Low-Fat Cream Cheese

1/4 cup shredded Part-Skim Mozzarella

1 clove Garlic

1 tsp Olive Oil (for filling)

6 spears Fresh Asparagus

1 tsp Olive Oil (for asparagus)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

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

• 3

  In a bowl, combine the fresh spinach, diced artichoke hearts, low-fat cream cheese, shredded mozzarella, and minced garlic. Add a pinch of salt and pepper to taste. Mix until well incorporated.

• 4

  Stuff the chicken breast pocket with the spinach-artichoke mixture, ensuring even distribution.

• 5

  Heat 1 teaspoon of olive oil in an oven-safe skillet over medium heat. Sear the chicken breast on both sides for about 2-3 minutes each until lightly browned.

• 6

  Place the seared chicken breast into the preheated oven and bake for 18-20 minutes or until the chicken is cooked through.

• 7

  Meanwhile, prepare the asparagus by tossing the spears with 1 teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet.

• 8

  Roast the asparagus in the oven alongside the chicken for about 12-15 minutes until tender and lightly crisped.

• 9

  Once cooked, remove both the chicken and asparagus from the oven. Let the chicken rest for a few minutes before serving.

• 10

  Plate the stuffed chicken with a side of roasted asparagus and enjoy your meal.