Creamy Spinach Artichoke Stuffed Chicken with Roasted Broccolini

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

Creamy Spinach Artichoke Stuffed Chicken with Roasted Broccolini

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Stuffed Chicken with Roasted Broccolini

Savor succulent chicken breast carefully stuffed with a creamy blend of low-fat cream cheese, tender spinach, and tangy artichoke hearts, all paired with lightly seasoned roasted broccolini. This dish strikes the perfect balance between health and flavor, offering a satisfying protein punch together with a medley of fresh vegetables.

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NUTRITION

462kcal
Protein
45.2g
Fat
25.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, Boneless, Skinless

1/2 cup Fresh Spinach

1/4 cup Artichoke Hearts (canned in water)

2 oz Low-Fat Cream Cheese

1 cup Broccolini

1 tbsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Using a sharp knife, carefully slice a pocket into the side of the chicken breast.

  • 3

    In a small bowl, combine low-fat cream cheese, fresh spinach, and artichoke hearts. Season with a pinch of salt and pepper.

  • 4

    Stuff the chicken breast with the spinach artichoke mixture and secure with toothpicks if needed.

  • 5

    Heat a non-stick skillet over medium-high heat, and sear the stuffed chicken on both sides until golden, about 2-3 minutes per side.

  • 6

    While the chicken is searing, toss the broccolini with olive oil, salt, and pepper on a baking sheet.

  • 7

    Place the seared chicken and the baking sheet with broccolini into the oven. Roast the chicken for about 15-18 minutes until cooked through and the internal temperature reaches 165°F. Roast broccolini for about 10-12 minutes until tender and lightly charred.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then serve alongside the roasted broccolini.

Creamy Spinach Artichoke Stuffed Chicken with Roasted Broccolini

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

Creamy Spinach Artichoke Stuffed Chicken with Roasted Broccolini

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Stuffed Chicken with Roasted Broccolini

Savor succulent chicken breast carefully stuffed with a creamy blend of low-fat cream cheese, tender spinach, and tangy artichoke hearts, all paired with lightly seasoned roasted broccolini. This dish strikes the perfect balance between health and flavor, offering a satisfying protein punch together with a medley of fresh vegetables.

NUTRITION

462kcal
Protein
45.2g
Fat
25.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, Boneless, Skinless

1/2 cup Fresh Spinach

1/4 cup Artichoke Hearts (canned in water)

2 oz Low-Fat Cream Cheese

1 cup Broccolini

1 tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Using a sharp knife, carefully slice a pocket into the side of the chicken breast.

  • 3

    In a small bowl, combine low-fat cream cheese, fresh spinach, and artichoke hearts. Season with a pinch of salt and pepper.

  • 4

    Stuff the chicken breast with the spinach artichoke mixture and secure with toothpicks if needed.

  • 5

    Heat a non-stick skillet over medium-high heat, and sear the stuffed chicken on both sides until golden, about 2-3 minutes per side.

  • 6

    While the chicken is searing, toss the broccolini with olive oil, salt, and pepper on a baking sheet.

  • 7

    Place the seared chicken and the baking sheet with broccolini into the oven. Roast the chicken for about 15-18 minutes until cooked through and the internal temperature reaches 165°F. Roast broccolini for about 10-12 minutes until tender and lightly charred.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then serve alongside the roasted broccolini.