with roasted broccoli and radishes
Prep & Cook Time: 30-40 min.
Difficulty Level: Easy
Spice Level: Not Spicy
Cook Within: 5 days
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)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Broccoli Florets
- 5 oz. Radish
- 2 oz. Artichoke Hearts
- 2 oz. Baby Spinach
- 2 Garlic Cloves
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) MOxgw8qr
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Oven-Safe Pan
- 1 Mixing Bowl
Before You Cook
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
Prepare the Ingredients
Cut broccoli florets into large bite-sized pieces, if necessary.Trim and slice radishes into 1/4" rounds.Mince garlic.Drain and rinse artichokes. Squeeze out liquid and coarsely chop.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
Roast the Vegetables
Toss broccoli florets and radishes with 2 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 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.
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, 1/4 tsp. salt, and 1/4 tsp. pepper and stir until incorporated. Set aside.Wipe pan clean and reserve.
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.
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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