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

Savor this delicious stuffed chicken featuring a medley of fresh spinach and artichoke hearts blended with a light, creamy filling of reduced-fat cream cheese, nonfat Greek yogurt, and a hint of Parmesan. The chicken breast is carefully slit and filled with this nutritious mixture, then baked to perfection, making it a satisfying meal that balances flavor with a lean protein boost.

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NUTRITION

345kcal
Protein
46g
Fat
12.5g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Chicken Breast

1 cup Fresh Spinach

1/4 cup Artichoke Hearts (canned, drained)

2 tbsp Reduced-Fat Cream Cheese

2 tbsp Nonfat Greek Yogurt

1 tbsp Parmesan Cheese (grated)

1 tsp Garlic (minced)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine fresh spinach, chopped artichoke hearts, reduced-fat cream cheese, nonfat Greek yogurt, grated Parmesan cheese, and minced garlic. Mix well until all ingredients are evenly distributed.

  • 4

    Stuff the chicken breast pocket with the spinach artichoke mixture, securing with toothpicks if needed.

  • 5

    Place the stuffed chicken on a lightly greased baking tray and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 6

    Allow the chicken to rest for 5 minutes before serving to let the flavors meld.

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

Savor this delicious stuffed chicken featuring a medley of fresh spinach and artichoke hearts blended with a light, creamy filling of reduced-fat cream cheese, nonfat Greek yogurt, and a hint of Parmesan. The chicken breast is carefully slit and filled with this nutritious mixture, then baked to perfection, making it a satisfying meal that balances flavor with a lean protein boost.

NUTRITION

345kcal
Protein
46g
Fat
12.5g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Chicken Breast

1 cup Fresh Spinach

1/4 cup Artichoke Hearts (canned, drained)

2 tbsp Reduced-Fat Cream Cheese

2 tbsp Nonfat Greek Yogurt

1 tbsp Parmesan Cheese (grated)

1 tsp Garlic (minced)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine fresh spinach, chopped artichoke hearts, reduced-fat cream cheese, nonfat Greek yogurt, grated Parmesan cheese, and minced garlic. Mix well until all ingredients are evenly distributed.

  • 4

    Stuff the chicken breast pocket with the spinach artichoke mixture, securing with toothpicks if needed.

  • 5

    Place the stuffed chicken on a lightly greased baking tray and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 6

    Allow the chicken to rest for 5 minutes before serving to let the flavors meld.