Chicken Breast Stuffed with Creamy Spinach Artichoke

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

Chicken Breast Stuffed with Creamy Spinach Artichoke

YOUR SOLIN GENERATED RECIPE

Chicken Breast Stuffed with Creamy Spinach Artichoke

Enjoy a delightful, savory chicken breast stuffed with a velvety blend of low-fat cream cheese, fresh spinach, and artichoke hearts, accented with garlic and a sprinkle of Parmesan cheese. This dish offers a satisfying balance of lean protein, creamy texture, and vibrant flavors, perfect for a hearty breakfast, lunch, or dinner.

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NUTRITION

354kcal
Protein
43.1g
Fat
15.1g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Fresh Spinach

1/4 cup Artichoke Hearts

1/4 cup Low-Fat Cream Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the 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 bowl, combine the fresh spinach, artichoke hearts, low-fat cream cheese, grated Parmesan, and minced garlic. Season the mixture with a pinch of salt and pepper.

  • 4

    Fill the pocket in the chicken breast with the creamy spinach-artichoke mixture, pressing gently to secure the filling.

  • 5

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

  • 6

    Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

  • 7

    Remove from the oven, let rest for a few minutes, then slice and serve.

Chicken Breast Stuffed with Creamy Spinach Artichoke

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

Chicken Breast Stuffed with Creamy Spinach Artichoke

YOUR SOLIN GENERATED RECIPE

Chicken Breast Stuffed with Creamy Spinach Artichoke

Enjoy a delightful, savory chicken breast stuffed with a velvety blend of low-fat cream cheese, fresh spinach, and artichoke hearts, accented with garlic and a sprinkle of Parmesan cheese. This dish offers a satisfying balance of lean protein, creamy texture, and vibrant flavors, perfect for a hearty breakfast, lunch, or dinner.

NUTRITION

354kcal
Protein
43.1g
Fat
15.1g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Fresh Spinach

1/4 cup Artichoke Hearts

1/4 cup Low-Fat Cream Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the 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 bowl, combine the fresh spinach, artichoke hearts, low-fat cream cheese, grated Parmesan, and minced garlic. Season the mixture with a pinch of salt and pepper.

  • 4

    Fill the pocket in the chicken breast with the creamy spinach-artichoke mixture, pressing gently to secure the filling.

  • 5

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

  • 6

    Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

  • 7

    Remove from the oven, let rest for a few minutes, then slice and serve.