Creamy Spinach and Artichoke Stuffed Chicken Breast with Roasted Asparagus

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

Creamy Spinach and Artichoke Stuffed Chicken Breast with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Artichoke Stuffed Chicken Breast with Roasted Asparagus

Enjoy a delightful dish featuring a tender chicken breast filled with a creamy blend of spinach, artichoke hearts, and light cream cheese, perfectly paired with roasted asparagus drizzled with a touch of olive oil. A balanced plate designed to satisfy with a burst of savory flavors and a satisfying texture.

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NUTRITION

378kcal
Protein
51.9g
Fat
14g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Fresh Spinach (30g)

1/4 cup Artichoke Hearts (40g)

2 tbsp Light Cream Cheese (28g)

1 cup Fresh Asparagus (134g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    In a bowl, combine chopped fresh spinach, artichoke hearts, and light cream cheese. Season the mixture lightly with salt and pepper.

  • 4

    Stuff the chicken breast with the spinach and artichoke mixture, securing it with toothpicks if necessary.

  • 5

    Place the stuffed chicken breast on a baking sheet lined with parchment paper. Arrange the asparagus around the chicken.

  • 6

    Drizzle the asparagus with olive oil and season with salt and pepper.

  • 7

    Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.

  • 8

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

Creamy Spinach and Artichoke Stuffed Chicken Breast with Roasted Asparagus

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

Creamy Spinach and Artichoke Stuffed Chicken Breast with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Artichoke Stuffed Chicken Breast with Roasted Asparagus

Enjoy a delightful dish featuring a tender chicken breast filled with a creamy blend of spinach, artichoke hearts, and light cream cheese, perfectly paired with roasted asparagus drizzled with a touch of olive oil. A balanced plate designed to satisfy with a burst of savory flavors and a satisfying texture.

NUTRITION

378kcal
Protein
51.9g
Fat
14g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Fresh Spinach (30g)

1/4 cup Artichoke Hearts (40g)

2 tbsp Light Cream Cheese (28g)

1 cup Fresh Asparagus (134g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    In a bowl, combine chopped fresh spinach, artichoke hearts, and light cream cheese. Season the mixture lightly with salt and pepper.

  • 4

    Stuff the chicken breast with the spinach and artichoke mixture, securing it with toothpicks if necessary.

  • 5

    Place the stuffed chicken breast on a baking sheet lined with parchment paper. Arrange the asparagus around the chicken.

  • 6

    Drizzle the asparagus with olive oil and season with salt and pepper.

  • 7

    Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.

  • 8

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