Culinary Collection

Cheesy Spinach Artichoke Stuffed Chicken Breast

with lemon green beans almondine

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts (Almonds)

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 tsp. Garlic Pepper
  • 12 oz. Green Beans
  • 2 oz. Artichoke Hearts
  • Info
    ⅘ oz. Lemon Garlic Butter
  • Info
    ½ oz. Sliced Almonds
  • Info
    1 oz. Shredded Parmesan Cheese
  • 1 Lemon
  • Info
    2 oz. Light Cream Cheese
  • ½ oz. Baby Spinach
  • 13 oz. Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients


    Halve lemon lengthwise. Cut one half into wedges and juice the other half. Trim ends off green beans. Coarsely chop artichokes. Coarsely chop spinach.

    [PIC: lemon weges, lemon juice, green beans, artichokes, spinach, chicken with garlic pepper]

  2. 2

    Prepare the Chicken

    Combine cream cheese, 2 tsp lemon juice, spinach, artichoke, Parmesan, a pinch of salt, and ¼ tsp. pepper in a mixing bowl until completely combined. Place chicken on a clean work surface. Pat chicken breasts dry. Using a sharp knife, make a lengthwise cut in the thickest end of the chicken. Cut should be deep enough to stuff with artichoke-spinach mixture. Repeat with second breast. Fill each chicken breast with half the artichoke-spinach mixture. If chicken is misshapen, gently press to flatten.
    Season one side of chicken breasts with garlic pepper.

    [PIC: one breast filled, the other being filled

  3. 3

    Cook the Chicken

    Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, seasoned side down. Cook undisturbed until browned, 2-3 minutes. Carefully flip and continue to cook on the other side until browned, 2-3 minutes. Transfer chicken to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken cooks, prepare green beans.

    [PIC: Chicken on one side of baking sheet]

  4. 4

    Cook the Green Beans

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
    Add green beans to hot pan and cook 1 minute. Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes. Remove from burner and stir in lemon garlic butter and a pinch of salt. Cover and set aside.

    [PIC: green beans in pan, butter being stirred in]

  5. 5

    Finish Dish

    Plate dish as pictured on front of card, topping green beans with almonds. Squeeze lemon wedges over to taste. Bon appétit!

    [PIC: chicken on one side, almonds on the other]

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