Spinach-Artichoke Chicken

with roasted broccoli and radishes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calorie-Conscious Icon
Carb-Conscious Icon
A note about serious food allergies

An appetizer no more! We've made it before with pasta, but now we're smothering the gooey, creamy spinach-artichoke dip you love from many an appetizer platter on a succulent chicken breast. Roasted for that golden-brown mozzarella top and served with broccoli and radish on the side, this is a calorie- and carb- conscious meal that packs the flavor in every bite.

In Your Box (serves 2)

  • Info
    1 oz. Light Cream Cheese
  • 8 oz. Broccoli Florets
  • 5 oz. Radish
  • 2 oz. Artichoke Hearts
  • 2 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • 2 oz. Baby Spinach
  • Info
    2 oz. Shredded Mozzarella
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Cut broccoli florets into large bite-sized pieces, if necessary. Trim and slice radish into ¼" rounds. Drain and rinse artichokes. Squeeze out liquid and coarsely chop. Mince garlic. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Make the Spinach-Artichoke Mixture

    Make the Spinach-Artichoke Mixture

    Place a medium oven-safe pan over medium heat. Add 1 tsp. olive oil and spinach to hot pan. Stir occasionally until wilted, 1-2 minutes. Transfer spinach to a mixing bowl. Add artichokes, mozzarella, cream cheese, ¼ tsp. salt, and ¼ tsp. pepper to bowl with spinach and stir until incorporated. Set aside. Wipe pan clean and reserve.

  • Step 3 - Roast the Vegetables

    Roast the Vegetables

    Toss broccoli florets, radish, garlic, 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer and roast until broccoli is tender and lightly browned, 12-15 minutes. While vegetables roast, sear chicken.

  • Step 4 - Sear the Chicken

    Sear the Chicken

    Return pan used to wilt spinach to medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan. Cook undisturbed until browned, 3-4 minutes. Flip, cook undisturbed 2 minutes, and remove pan from burner. Chicken will finish cooking in a later step. Carefully, spoon spinach-artichoke mixture onto top of chicken breasts.

  • Step 5 - Roast the Chicken

    Roast the Chicken

    Place pan in oven and roast until spinach-artichoke mixture is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Be careful when removing pan from oven; handle will be hot! Plate dish as pictured on front of card. Bon appétit!