Spinach-Artichoke Chicken

with roasted broccoli and radishes

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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 recipe cards and 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

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 Garlic Cloves
  • 2 oz. Artichoke Hearts
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 oz. Baby Spinach
  • Info
    2 oz. Shredded Mozzarella

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
    543
  • Carbohydrates
    16g
  • Fat
    30g
  • Protein
    50g
  • Sodium
    1742mg

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

  • 1

    Prepare the Ingredients

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

  • 2

    Roast the Vegetables

    Toss broccoli florets and radishes with 2 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Massage oil into broccoli. Spread into a single layer and roast in hot oven until broccoli is tender and lightly browned, 17-20 minutes. While vegetables roast, make spinach-artichoke mixture.

  • 3

    Make the Spinach-Artichoke Mixture

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

  • 4

    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, and cook undisturbed, 2 minutes. Remove pan from burner. Chicken will finish cooking in a later step. Carefully, spoon spinach-artichoke mixture evenly onto top of chicken breasts.

  • 5

    Roast Chicken and Finish Dish

    Place pan in oven and roast until spinach-artichoke mixture is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes. Be careful when removing pan from oven; handle will be hot! Plate dish as pictured on front of card. Bon appétit!

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