Creamy Spinach and Artichoke Stuffed Chicken Breast

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

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Artichoke Stuffed Chicken Breast

Indulge in a juicy chicken breast filled with a creamy blend of spinach and artichoke hearts, light cream cheese, tangy Greek yogurt, and a touch of Parmesan. The stuffing is perfectly seasoned with garlic, offering a burst of flavor that transforms a simple chicken dish into a gourmet experience.

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NUTRITION

322kcal
Protein
44.6g
Fat
11.5g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Fresh Spinach

1/4 cup diced Artichoke Hearts

1/4 cup Light Cream Cheese

1 tbsp Non-fat Greek Yogurt

1 tbsp Low-fat Parmesan Cheese

1 clove minced Garlic

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, combine the diced artichoke hearts, chopped fresh spinach, light cream cheese, Greek yogurt, Parmesan cheese, and minced garlic. Mix until the ingredients are well incorporated.

  • 4

    Stuff the mixture evenly into the pocket of each chicken breast. Secure with toothpicks if needed.

  • 5

    Season the outside of the chicken lightly with salt and pepper (optional).

  • 6

    Place the stuffed chicken breasts in a lightly greased baking dish.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).

  • 8

    Remove from oven, let rest for a few minutes, and serve warm.

Creamy Spinach and Artichoke Stuffed Chicken Breast

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

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Artichoke Stuffed Chicken Breast

Indulge in a juicy chicken breast filled with a creamy blend of spinach and artichoke hearts, light cream cheese, tangy Greek yogurt, and a touch of Parmesan. The stuffing is perfectly seasoned with garlic, offering a burst of flavor that transforms a simple chicken dish into a gourmet experience.

NUTRITION

322kcal
Protein
44.6g
Fat
11.5g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Fresh Spinach

1/4 cup diced Artichoke Hearts

1/4 cup Light Cream Cheese

1 tbsp Non-fat Greek Yogurt

1 tbsp Low-fat Parmesan Cheese

1 clove minced Garlic

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, combine the diced artichoke hearts, chopped fresh spinach, light cream cheese, Greek yogurt, Parmesan cheese, and minced garlic. Mix until the ingredients are well incorporated.

  • 4

    Stuff the mixture evenly into the pocket of each chicken breast. Secure with toothpicks if needed.

  • 5

    Season the outside of the chicken lightly with salt and pepper (optional).

  • 6

    Place the stuffed chicken breasts in a lightly greased baking dish.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).

  • 8

    Remove from oven, let rest for a few minutes, and serve warm.