Baked Creamy Spinach Artichoke Stuffed Chicken

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

Baked Creamy Spinach Artichoke Stuffed Chicken

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Artichoke Stuffed Chicken

Enjoy a flavorful twist on stuffed chicken with a creamy blend of low-fat cream cheese, nonfat Greek yogurt, artichoke hearts, and fresh spinach. This dish balances juicy baked chicken with a zesty, light filling that makes every bite a celebration of textures and tastes.

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NUTRITION

442kcal
Protein
53.8g
Fat
13.1g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 oz Low-Fat Cream Cheese

1/4 cup Nonfat Greek Yogurt

1/3 cup chopped Artichoke Hearts

1/2 cup Fresh Spinach (chopped)

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a sharp knife, carefully butterfly the chicken breast by slicing horizontally to create a pocket for stuffing.

  • 3

    In a small bowl, combine the low-fat cream cheese, nonfat Greek yogurt, chopped artichoke hearts, chopped spinach, and garlic powder. Season with a pinch of salt and black pepper.

  • 4

    Fill each chicken breast pocket with the creamy spinach-artichoke mixture, ensuring an even distribution.

  • 5

    Secure the pocket with toothpicks if necessary and season the outside of the chicken with additional salt and pepper.

  • 6

    Place the stuffed chicken breasts in a lightly greased baking dish. Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F.

  • 7

    Remove from the oven and allow to rest for 5 minutes before serving.

Baked Creamy Spinach Artichoke Stuffed Chicken

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

Baked Creamy Spinach Artichoke Stuffed Chicken

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Artichoke Stuffed Chicken

Enjoy a flavorful twist on stuffed chicken with a creamy blend of low-fat cream cheese, nonfat Greek yogurt, artichoke hearts, and fresh spinach. This dish balances juicy baked chicken with a zesty, light filling that makes every bite a celebration of textures and tastes.

NUTRITION

442kcal
Protein
53.8g
Fat
13.1g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 oz Low-Fat Cream Cheese

1/4 cup Nonfat Greek Yogurt

1/3 cup chopped Artichoke Hearts

1/2 cup Fresh Spinach (chopped)

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a sharp knife, carefully butterfly the chicken breast by slicing horizontally to create a pocket for stuffing.

  • 3

    In a small bowl, combine the low-fat cream cheese, nonfat Greek yogurt, chopped artichoke hearts, chopped spinach, and garlic powder. Season with a pinch of salt and black pepper.

  • 4

    Fill each chicken breast pocket with the creamy spinach-artichoke mixture, ensuring an even distribution.

  • 5

    Secure the pocket with toothpicks if necessary and season the outside of the chicken with additional salt and pepper.

  • 6

    Place the stuffed chicken breasts in a lightly greased baking dish. Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F.

  • 7

    Remove from the oven and allow to rest for 5 minutes before serving.